Vegan Cranachan

Set aside 8 whole raspberries for garnish. Place the remaining raspberries in a bowl with the Scotch whisky and 1 tbsp of the brown sugar. Crush roughly half the raspberries with the back of a fork to release their juices, then stir to combine.

Cover the macerated raspberries and leave to steep at room temperature for 30–60 minutes, allowing the whisky and sugar to fully infuse the fruit.

Place the rolled oats and the remaining 1 tbsp of brown sugar in a dry, heavy-based frying pan over medium heat. Toast, stirring constantly, for 6–8 minutes until the oats are deep golden brown and smell wonderfully nutty. Tip them immediately onto a cold plate and leave to cool completely. Reserve 1 tbsp of the toasted oats separately for garnish.

Open the refrigerated coconut cream cans without shaking them. Carefully scoop only the solidified white cream from the top into a chilled bowl, discarding or reserving the remaining liquid for another use.

Whip the solidified coconut cream with a hand mixer on medium-high speed for 3–4 minutes until thick, soft peaks form.

Gently fold the agave or maple syrup and vanilla extract through the whipped coconut cream until just combined. Do not overmix.

To assemble, spoon a layer of macerated raspberries into the base of four serving glasses, followed by a layer of whipped coconut cream, then a generous scattering of toasted oats. Repeat the layers once more, finishing with a crown of coconut cream, a spoonful of macerated raspberries, the reserved whole raspberries, and a pinch of toasted oats.