In a dry pan, toast the almonds and rolled oats for about 5 minutes until golden. Stir often and watch carefully, since they can burn easily.
Whip the heavy cream to the stiff-peak stage, then carefully fold in the honey, whiskey, and lemon juice. Last fold in the toasted oats and almonds, reserving a little to sprinkle over the top as a garnish.
Divide the cream mixture into four small bowls and garnish with raspberries and the remainder of the oatmeal/almond mixture.
Recipe adapted from RealIrishDesserts.com