First, make the crunchy oats. Heat oven to
180C/fan 160C/gas 4. Melt the butter and
honey in a large saucepan, then stir in the
other ingredients until everything is well
coated. Spread out on a baking sheet, then
bake for 20 mins until crisp. Cool, crumble
into pieces, then set aside. Can be stored
in an airtight container for up to 3 days.
For the whisky cream, beat both pots of
double cream with the mascarpone, icing
sugar and whisky until it is smooth and holds
soft peaks. In a separate bowl, stir a couple
tbsps icing sugar into the raspberries to taste.
To assemble, spoon some raspberries in
the bottom of a glass bowl, followed by a
layer of cream and a layer of oats. Repeat
2-3 times, depending on your bowl size,
saving the final layer of oats to scatter over
before serving with a dusting of icing sugar.