Let the raspberries thaw a little. Roast the oat flakes in a pan without fat. Add honey and whiskey and let it caramelize for 2-3 minutes while stirring. Put caramel on baking paper, pull apart slightly with two forks.
Let it cool down.
Drain the apricots and cut into slices. Whip the cream until stiff, adding vanilla sugar. Fold into the yoghurt. Roughly chop the oat flake brittle. Layer fruits, cream vanilla yoghurt and brittle in a large bowl.