The night before you want to make the dessert, toast 1/3 cup (57 g) of the oats in a cast iron or very heavy pan until very lightly browned- this won't take long, so keep a close eye, as you don't want burnt oats. Put the oats in a bowl and cover with 1/3 cup (3 oz) of whisky. Cover and let stand overnight to soak.

When you are ready to make the Cranachan, toast the second batch of oats, exactly the same as you did the first ones. Remove from heat and set aside to cool.

Choose a few choice raspberries to decorate the tops and set them aside.

Crush the rest of the raspberries in a bowl, with a spatula or fork, (just a bit, we're not making jam).

Sprinkle the raspberries with 2 teaspoons of sugar, 1 tablespoon of honey and 1 tablespoon of whisky. Mix well and set aside.

Whip the cream until it starts to thicken, then add the other 2 tablespoons of honey, and 2 tablespoons of whisky. Continue to whip until stiff peaks form, then fold in the whisky-soaked oats.

At this point, we are ready to assemble the dessert. I would recommend doing this relatively close to serving time as the dessert will taste better fresh (if possible, don't make it in the morning to serve for dinner).

Place a spoonful or two, to cover the bottom of the glass, of the raspberries, then add some of the cream mixture.

Sprinkle the cream with some of the toasted oats, then repeat the layers. Finish with the sprinkled oats and top with a raspberry or three.

Refrigerate until ready to eat, but take them out about 20 minutes before serving, for better flavor.