Cranachan

 Cranachan

1 1/2 c old fashioned oatmeal

1 1/2 c turbinado sugar

4 T butter

9 oz mascarpone

1 c whipping cream

3 oz scotch whisky

1 lb fresh raspberries

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

Put the mascarpone and cream into a bowl and beat until soft peaks form.  Add the whisky, raspberrries and two-thirds of the cooled oats.  Mix until combine, but try to keep the raspberries whole.

Spoon into glasses and top with the crunchy oats remaining.