568ml pot double cream
284ml pot double cream
250g tub mascarpone
140g/5oz icing sugar, sifted, plus extra
6 tbsp scottish whisky
1kg/2lb 4oz frozen raspberries, defrosted
FOR THE CRUNCHY OATS
4 tbsp honey (preferably scottish heather)
200g/8oz whole jumbo porridge oats
100g/4oz golden caster sugar
100g/4oz hazelnuts, roughly chopped
85g/3oz plain flour
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.