Edinburgh Fog

Name: Edinburgh Fog
Total time: 15 min
Cuisine: Scottish
Ingredients: 300ml double cream; 2 tbsp icing sugar; 1 tsp vanilla extract; 2 tbsp Scotch whisky; 80g ratafia biscuits, roughly crushed; 25g flaked almonds, toasted; 8 raspberries, to decorate

Softly whipped cream flavoured with whisky and vanilla, folded through crushed ratafia biscuits and toasted almonds.

Vegetarian

Time15 min plus chilling
LevelEasy
Costabout £1.00 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

300 mldouble cream
2 tbspicing sugar
1 tspvanilla extract
2 tbspScotch whisky
80 gratafia biscuitsroughly crushed
25 gflaked almondstoasted
8raspberriesto decorate

Method

1
Toast the flaked almonds in a dry frying pan for 2 minutes until golden. Tip onto a plate to cool.
2 min
2
Whip the cream, icing sugar and vanilla in a large bowl until it holds soft peaks.
3
Stir in the whisky and fold in the crushed biscuits and most of the almonds.
4
Spoon into four glasses and chill for 30 minutes so the biscuits soften slightly.
30 min
5
Top with the remaining almonds and the raspberries to serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.