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dessert with layers of cream and raspberries and whole raspberry on top in whisky glass


Traditional Scottish Dessert
Prep Time 10 mins
Cook Time 5 mins
Course Dessert
Cuisine Scottish
Servings 4


  • 300 ml double cream
  • 300 g raspberries
  • 2 tbsp honey
  • 2 tbsp whisky
  • 75 g oats


  • Gently toast the oats in a frying pan on the hob, stirring frequently until golden brown and smelling toasted
  • Set oats aside to cool
  • Whisk the cream until it is stiff
  • Stir the honey and whisky gently into the cream. Taste and add more if desired
  • Reserve a few whole raspberries for decoration
  • Mash the raspberries to a rough puree
  • Stir the cooled oats into the cream, gently
  • Divide the cream in half and then put an equal amount from the half into each of the glass serving dishes.
  • Put an equal amount of raspberries in each glass on top - using all but the reserved raspberries.
  • Put another layer of cream on top with the remaining cream
  • Top each dessert with whole raspberries.
  • Refrigerate. Serve within a few hours
Keyword Easy raspberry dessert