Total Time
15mins
Prep 15 mins
Cook 0 mins

Edinburgh used to be known as "Auld Reekie" (Old Smokie) in the days of coal fires - Robert Louis Stevenson, who was a sickly child, used to complain about it in the 19th century. Here is a recipe for a rich, sweet dessert which recalls those days. The original recipe used almond flavoured "ratafia" biscuits/cookies but as these are not easily available, almond flavoured cookies or macaroon biscuits or similar can be used. recipe from rampantscotland.com

Ingredients Nutrition

  • 12 pint double cream
  • 1 ounce caster sugar (fine granulated)
  • 2 ounces macaroons
  • almond essence
  • drambuie
  • 1 ounce sliced almonds

Directions

  1. The cream should be whipped until it is stiff and the sugar added to your own preference. Crush the macaroon biscuits and mix well with the cream. Add a few drops of almond essence and Drambuie liqueur (or rum, whisky or brandy) to taste. Serve well chilled as a luxury dessert.
Most Helpful

5 5

Different and delectable! Made as directed. I think this could easily serve 4 to 6 as it's quite rich; my photo shows less than half of the batch. Thanks, Queen Dana! Made for the Unrulies Under the Influence, ZWT6.