Instructions: Place the oatmeal on baking sheet and toast in a medium oven until crisp this will take 5-10 minutes.

Whip the cream until it is thick but not stiff.

In a blender, blend all the raspberries (except 2 which are for decoration) until they form a smooth puree.

Combine the oatmeal, whisky and cream.

In tall glasses layer the ingredients, starting with the raspberries then follow with cream. Continue until you reach the top of the glasses.

Finish with a raspberry and serve immediately.

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