Millefeuille of berries

Lay a sheet of the filo pastry in a greased baking tray and brush with a mixture of melted butter and whisked egg white. Add another layer of filo pastry, and brush with more mixture. Sprinkle with oats and castor sugar.

Cover with greaseproof paper, and another tray, and put into a preheated oven at 180C for 5 minutes, or until it has set.

Carefully remove the filo out of the tray and allow to cool. Once cool, cut carefully into rectangles.

Bushmills cream

Semi whip the double cream, adding a little castor sugar. Add the seeds from a vanilla pod, or a teaspoon of vanilla extract.

Sieve in the icing sugar and add the whiskey. Mix in the cream cheese, lemon juice and zest. The whiskey cream should be firm enough to sit on the pastry without sliding off.

Strawberry sauce

For the strawberry sauce, cut the tops of the strawberries and place into a blender with icing sugar and then pass through a sieve to get rid of any seeds.

Serve

Spoon the cream mixture onto the rectangular filo base and spoon a layer of mixed berries on top. Place another slice of filo pastry on top and repeat the layers. Finish with a layer of pastry and dust with icing sugar.

Drizzle the strawberry sauce around the plate. Serve any extra in a jug.