Make the oat crunch by melting the butter and honey in a pan then stirring through the oats and brown sugar to coat well.
Spread the mixture on a piece of baking parchment on a baking tray and cook for 15-20 minutes at 170C
Once you see the edges start to darken, remove from the oven and allow to cool. Break up into granola sized chunks and store in an airtight container till needed (this mix will keep for a few days)
Whip the cream lightly and then whip in the mascapone, honey and whisky till the mixture reaches soft peak stage
Take one third of the raspberries and pass through a fine metal sieve
Add half of the rest of the raspberries and crush lightly. Reserve the remain rasperries for topping at the end
Once you are ready to serve layer up the dessert into a pretty trifle bowl or individual serving glasses starting with cream, then oats then crushed raspberries. Decorate with the remaining raspberries
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