Method

1. To make the crumble, melt the butter and honey together in a large frying pan over a medium heat. Add the sugar and oats and stir to thoroughly coat the oats. Turn up the heat and continue to stir for 4-5 mins, or until roasted and crunchy. Mix in the hazelnuts and tip onto a plate to cool.
2. Put the raspberries into a small saucepan with the sugar and heat gently until melted (if using frozen). Continue to cook until the fruit has started to break down and release its juice, stirring occasionally.
3. Transfer to a bowl and blend with a hand blender until pureed. Pass through a sieve to remove the seeds and set aside to cool.
4. Put the cream, marscapone and sugar into a bowl and whisk until soft peaks form. Stir in the whisky.
5. To serve, divide the raspberries between 4 coup glasses (or small wine glasses) and drizzle with the coulis. Pipe or spoon the cream on top and finish with a sprinkling of the crumble mixture.