Traditional Scottish Cranachan

Toast coarse oatmeal in a dry frying pan until it smells nutty and looks golden brown; let it cool completely.

Whisk double cream until soft peaks form.

Fold in heather honey, a generous splash of Scotch whisky, and the toasted oatmeal.

Crush half of the fresh raspberries and gently fold them into the cream (keep it streaky, don't mix fully).

Layer the mixture and the remaining whole raspberries into dessert glasses.

Top with a final sprinkle of oatmeal and a few choice berries.

Serve immediately or chill for a short time.