200ml/7fl oz double cream, whipped until soft peaks form when the whisk is removed
3 tbsp single malt whisky
2 tbsp flaked almonds, toasted, plus extra to serve
icing sugar, to serve
In a bowl, whisk together the egg yolks and six tablespoons of the sugar until pale and fluffy. Set aside.
In a small bowl, mix the cornflour to a paste in 1-2 teaspoons of the milk. Place the cornflour paste, the remaining milk and the ground almonds into a pan and bring to the boil over a low heat. Boil for 1-2 minutes, take off the heat, then gradually add the egg and sugar mixture a little at a time, whisking continuously.
Return the mixture to a simmer and cook, whisking continuously, for 4-5 minutes, or until the mixture has thickened enough to coat the back of a spoon. Pour the mixture into a bowl and cover with cling film. Set aside to cool.
Heat a dry frying pan over a low heat, add the porridge oats and toast, stirring regularly, for 4-5 minutes, or until golden-brown. Set aside to cool, then chill in the fridge for at least 10 minutes.
Add one tablespoonful of the whipped cream to the reserved milk and almond mixture and stir until well combined. Fold in the remaining whipped cream, the cooled porridge oats and the whisky.
To serve, spoon layers of the almond cream mixture into four or five serving glasses. Spoon over layers of the blackberry mixture, then sprinkle over a layer of the flaked almonds. Repeat the process to create more layers until all of the ingredients have been used up. Garnish with any remaining flaked almonds and dredge with icing sugar.