Scottish Cranachan

 Scottish Cranachan

2 T. butter

1/2 c. sugar

1/2 c. oatmeal

9 oz. mascarpone

1 c. heavy cream

1/4 c. Scotch whisky

1 lb. fresh raspberries

Put the butter, sugar and oatmeal in a saucepan and stir over high heat for 4 to 5 minutes until toasted and crunchy.  Set aside to cool.

Put the mascarpone and cream into a bowl and beat with an electric mixer until soft peaks form.  Add the whisky, 1/2 the raspberries and two-thirds of the cooled oats.  Mix gently until combined.  Spoon the mixture into glasses and top with the remaining raspberries and crunchy oats.  Serve immediately.