Toast the oats in a pan over medium heat, tossing and stirring them, until they are lightly toasted. Set them aside to cool off.

In a large bowl, add the cream and a pinch of salt, and beat the cream with a hand mixer until you get soft peaks. You could also use a whisk, but it will take you longer. Make sure both the cream and the bowl are cold before you start whipping the cream.

Add 2 tbsp of whisky and 1 tbsp of honey and mix for a few seconds to combine and bring back to soft peaks.

Set aside 6 raspberries (for garnishing) and take the rest of the raspberries and add 1 tbsp of whisky and 1 tbsp of honey to them and mash them with a fork.

Assemble the cranachan in glasses or small serving bowls. Layer in the cream, then a layer of mashed raspberries, then a layer of oats, and then repeat the layers.

Top with some fresh raspberries. Finish with a drizzle of honey for a dessert that oozes Scottish-infused creamy goodness.