Toast the oatmeal in a frying pan until it reaches a nutty consistency. Leave to cool.

Whip cream until it reaches soft peaks, but it still pliable.

Fold the oatmeal, half the raspberries, honey and whisky into the cream. If you whip it in, the consistency will not be light and fluffy.

Fill serving dishes and finish with some fruit on top. Serve immediately. If it is left too long, the oats will go soft.