Whiskey Apricot Trifle - cooking recipe

Ingredients

50 g crisp oatmeal
40 g runny honey
1 tbsp whiskey
200 g whipping cream
1 tsp vanilla essence
500 g vanilla yoghurt
425 ml tin of apricots, drained and cubed
250 g raspberries

Preparation

Toast the oats in a dry pan until gold, then add the honey and whiskey and allow to caramelize. Pour onto a piece of greased parchment paper and allow to cool. Beat together the cream and vanilla extract until stiff, then gently fold in the yogurt.
Break the oatmeal brittle up into small pieces. Layer a large bowl with fruit , cream mixture and brittle.