1. Sprinkle gelatine over hot water and leave for a few minutes to soak.

2. Using an electric mixer, beat eggs, sugar and ¼ teaspoon salt in a heatproof bowl, until thick and pale. Place bowl over a saucepan of simmering water on low heat. Gradually stir in milk. Cook, stirring constantly, for 5 minutes, until mixture thickens slightly. Add gelatine mixture and stir until dissolved. Stir in coffee and vanilla and chill for about 2 hours, until slightly thickened but not set.

3. Fold whipped cream into coffee mixture. Spoon into six 1¼ cup ramekins or glasses and chill for at least 5 hours or overnight, until set.

4. Meanwhile, make caramel whisky sauce. Place sugar and ½ cup water in a small saucepan. Stir on low heat for 3-5 minutes, until sugar dissolves. Increase heat to high and simmer, without stirring, until syrup forms a dark caramel. Remove from heat and place pan in sink. Stand back and, using a tea towel to protect your hand, add 1/3 cup cold water. Take care as it will spit. Stir until smooth. Cool and stir in whisky. Spoon sauce over coffee creams and top with raspberries to serve.