Add half the sugar to the oats and roast in your oven or under the grill until golden brown then leave to cool.
Add the rest of the sugar to the cream and whip to soft peak.
Add in the cooled oats and raspberries, reserving some of the raspberries for garnish and add as much whisky as you dare.
Gently fold all together and spoon into glasses.
Garnish the top with the rest of the fresh raspberries and crumbled meringue.