To make the meringues, pre-heat the oven to 75’C
Whisk the egg white until forming stiff peaks.
Add the sugar a spoon at a time, whisking between until you have a lovely shine and peaks.
Fold through the lemon zest and then transfer to a piping bag.
Pipe little peaks onto a lined baking tray and bake in the oven for 50 minutes.
Once cooked, leave aside until ready to assemble.
Spread your oats out on a baking sheet and grill until it smells rich and nutty, keep your eye on it so as not to burn
Whisk the cream until just set, and stir in the honey and whisky. Taste the mix and add more of either if you feel the need.
Stir in the oatmeal and then alternate layers of the cream with raspberries and meringue between 4 glasses and finish with an extra drizzle of honey and enjoy!