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Strawberries and Raspberries Layered with Whiskey Cream

Here are luscious whiskey-and-honey-laced clouds of cream dusted with toasted almonds and oatmeal, and layered with sweet red berries, which are also macerated in whiskey. We know we have your interest now! We happily admit to being ardent whiskey lovers and we have been making this fabulous dessert for several years, a variant on the traditional Scottish Cranachan. We usually serve it with a shortbread finger alongside for ‘dipping in.’  Super simple to prepare, but elegant, and worth every creamy calorie. Besides, according to our favorite guilt-reducing line of thought, if it contains oatmeal, it has to be healthy — right?!?

Strawberries and Raspberries Layered with Whiskey Cream

9 oz. strawberries (2 generous cups), hulled and halved or quartered, if large
9 oz. raspberries (2 generous cups)
3 tbs. whiskey (Irish) or whisky (Scotch)
2 heaped tbs. rolled oats
2 heaped tbs. sliced almonds
12 fl. oz. heavy cream
2 tbs. honey

Mix together the berries in a large bowl. Pour in 2 tbs. whiskey, toss, and the leave to macerate for 5 minutes. Set aside 6 of each of the berries to use for garnish.

Meanwhile, dry-toast the oats and almonds in a small frying pan over a medium-low heat, stirring until just golden and toasted, about 5 minutes. (Be sure to watch them, they can burn rather quickly.) Set aside to cool. This can be made a day or two ahead and keep airtight.

Whip the cream into soft peaks. Pour in the remaining whiskey and honey and whip 5 seconds more. Fold half of the oat and almond mixture into the cream.

To serve, layer half the berries in 6 dessert glasses, followed by half the cream. Sprinkle over most of the oatmeal and almonds. Repeat the berries and cream. Garnish with reserved berries and sprinkle with remaining oats and almonds. Cover with plastic wrap and chill for 2 hours before serving.

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