This Scottish dessert is perfect for rounding off Burns night
Knob of butter
100g/3½oz light brown sugar
100g/3½oz rolled oats
300ml/½ pint double cream
75ml/2½fl oz whisky
Drizzle of honey (optional)
1) Put the butter, sugar and oats in a saucepan and stir over a high heat for 4–5 minutes, or until toasted and crunchy. Set aside to cool.
2) Measure the mascarpone and cream into a bowl and whisk until soft peaks form when the whisk is removed from the bowl.
3) Add the whisky, 300g/10½oz raspberries and two-thirds of the cooled oats. Mix until combined, but try to keep the raspberries fairly whole.
4) Spoon into glasses and top with the remaining raspberries, crunchy oats and optional honey. Eat immediately or keep in the fridge.