For the raspberry coulis

8 oz. fresh raspberries

2 oz. caster sugar

1 tsp. lemon juice

1 tsp. corn flour

Pinch salt

For the oat topping/filling

5 tbsp. rolled oats

4 oz. fresh raspberries

For the whipped cream

12 fl. oz. double cream, chilled

1 tbsp. heather honey (or just ordinary clear honey)

2 tbsp. caster sugar

1 tsp. vanilla extract

1 tsp. whisky (you can add more if you’d prefer a stronger flavour)

1. Make the raspberry coulis by adding all the ingredients into a medium-sized cooking pot. Place over a medium heat and cook for 10 minutes whilst stirring frequently or until the juices slightly thicken. Remove from the heat and strain through a sieve into a clean bowl. Use the back of a spoon to push the liquid through. Cover with clingfilm and leave in the fridge to cool. Discard the leftover seeds.
2. Place a frying pan over a medium-high heat. Add the rolled oats to the pan and toast them for about 5 minutes or until they turn slightly browner in colour and you can start to smell them. (You may need to stir occasionally so all the oats are evenly toasted). Transfer the oats from the pan onto a dry plate and set aside to cool completely.
3. To make the whipped cream, add all the ingredients into a large mixing bowl. Whisk by hand or use an electric whisk on high speed until the mixture forms soft peaks. (Be careful not to over whisk the cream!) Cover the bowl with clingfilm and leave in the fridge for about 10 minutes or until you’re ready to assemble the dessert.
4. Prepare four 8-fl.oz. dessert glasses. You don’t need to get technical with the assembly, but this is how I do it: (1) I start with adding 1 tsp. toasted oats into each dessert glass (2) a few raspberries (3) a layer of the whipped cream – I use a piping bag for this bit but you can just use a large spoon (4) then pour about a tablespoonful of raspberry coulis. Repeat the layering process from 1 to 4 two more times and then finish with sprinkling of the remaining oats on top.
5. Leave to set in the fridge for 15 minutes.
6. Serve with shortbread biscuits (optional). Enjoy!