Edinburgh Fog - cooking recipe

Ingredients

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

Preparation

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.