This fabulous twist on a traditional Scottish favourite is the perfect marriage of cranachan and raspberry pavlova.
- Line a 33 x 23 sized Swiss roll tin with baking paper.
- Tip the pinhead oatmeal and sugar into a pan and keep stirring while the sugar melts and the oatmeal toasts.
- When the oatmeal is a light brown colour, tip it onto a cold plate to stop it browning any more.
- While the oatmeal is cooling, set the oven to 190C/170Fan/Gas 5.
- Whisk the egg whites for one minute at a slow speed, then turn up to high and continue whisking until stiff.
- Add the sugar, a tablespoon at a time, and continue whisking until the mixture is thick and glossy.
- Pour the meringue into the lined tin and spread into an even layer, then sprinkle the toasted oatmeal all over the top.
- 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.
- 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.
- Carefully peel the paper from the meringue and leave until it is completely cold.
- 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.
- Spread the cream over the cold meringue, leaving a 2cm space along the short edges, and scatter the raspberries evenly over the cream.
- Roll the meringue up along the short edge, using the paper to help roll the meringue.
- Place the seam underneath the meringue and serve. It will keep covered in the fridge for up to two days.
