Ingredients
- 568ml pot double cream
- 284ml pot double cream
- 250g tub mascarpone
- 140g icing sugar, sifted, plus extra
- 6 tbsp Scottish whisky
- 1kg frozen raspberries, defrosted
For the crunchy oats
- 140g butter
- 4 tbsp honey (preferably Scottish heather)
- 200g whole jumbo porridge oats
- 100g golden caster sugar
- 100g hazelnut, roughly chopped
- 85g plain flour
Method
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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.
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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.
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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.