Step 1

Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool.

Step 2

Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.

Step 3

Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole.

Step 4

Spoon into glasses and top with the remaining raspberries and crunchy oats.