• Method

 

This fabulous twist on a traditional Scottish favourite is the perfect marriage of cranachan and raspberry pavlova.

  1. Line a 33 x 23 sized Swiss roll tin with baking paper.
  2. Tip the pinhead oatmeal and sugar into a pan and keep stirring while the sugar melts and the oatmeal toasts.
  3. When the oatmeal is a light brown colour, tip it onto a cold plate to stop it browning any more.
  4. While the oatmeal is cooling, set the oven to 190C/170Fan/Gas 5.
  5. Whisk the egg whites for one minute at a slow speed, then turn up to high and continue whisking until stiff.
  6. Add the sugar, a tablespoon at a time, and continue whisking until the mixture is thick and glossy.
  7. Pour the meringue into the lined tin and spread into an even layer, then sprinkle the toasted oatmeal all over the top.
  8. Pop into the oven for eight minutes, or until the meringue is just starting to firm up. Lower the heat to 160C/140Fan/Gas 3 and bake for another 10 minutes until just beginning to crack. If the oatmeal looks as if it is starting to burn, cover the meringue loosely with a piece of baking paper.
  9. Put a large piece of baking paper onto your work surface, then when the meringue is ready, remove from the oven and tip onto the parchment paper.
  10. Carefully peel the paper from the meringue and leave until it is completely cold.
  11. While the meringue is cooling, add the whisky into the cream and whip the cream, making sure not to overwhip it – you want to stop before it is too stiff.
  12. Spread the cream over the cold meringue, leaving a 2cm space along the short edges, and scatter the raspberries evenly over the cream.
  13. Roll the meringue up along the short edge, using the paper to help roll the meringue.
  14. Place the seam underneath the meringue and serve. It will keep covered in the fridge for up to two days.
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