Step 1

Firstly, toast the oats. You can do this in a pan on the stovetop or in the oven. Put the oats in a dry pan or spread them out on a tray to go under the grill. There will be a nutty sort of smell when they’re ready. Keep checking them continuously so they don’t burn! Put in a bowl and set aside to cool.

Step 2

Crush the raspberries in a bowl and set aside, saving a few whole ones for a garnish.

Step 3

Whip the cream to stiff peaks. Add the whisky and the honey. Start with a smaller amount and you can always add more to taste.

Step 4

Mix the cooled oats through the cream, saving a little for garnish.

Step 5

Take the glasses (or bowl) and start to layer the raspberry and cream mixture, ending with cream on top.

Step 6

Sprinkle the rest of the oats over the top of the last layer of cream and add a few fresh raspberries for garnish.

Step 7

Eat it right away or put it in the fridge for later. The oats will soften a little if left in the fridge.