Cranachan is a dessert native to the Ireland and Scotland. It's made of a few simple ingredients and is easy to make, yet it's incredibly rich and indulgent. All Celtic countries seem to have a dessert that's a variation on this theme. It's probable that the English classic, trifle, evolved from this tradition. It certainly shares most of the same elements - sweetened whipped cream, some form of grain or cake, fresh fruit - and the local firewater, in this case, Irish whiskey!
If you prefer an alcohol-free cranachan, use a few drops of vanilla essence instead.
Put the rolled oats in a dry pan and toast over medium heat, stirring frequently, until golden brown. Remove from heat and set aside.
Place the cream in a bowl and whip until relatively thick, but still soft. Fold in the honey and whiskey.
Put three or four berries in the bottom of each wine glass and add a little of the toasted oats. Add the rest of the berries to the cream mixture and fold in carefully.
Spoon the cream mixture into the serving glasses and sprinkle the remaining oats over the top.
Garnish with an additional dollop of whipped cream and berries for the finishing touch.
Serve well chilled.