Edinburgh Fog

Instructions

1. Prepare the sponge base
   Arrange the cubed sponge cake in the bottom of a large glass trifle dish or individual serving glasses. Drizzle the Scotch whisky evenly over the sponge, allowing it to soak in.
2. Add the raspberry layer
   Warm the raspberry jam in a small saucepan until it becomes more liquid. Gently fold in 350g of the fresh raspberries, being careful not to crush them too much. Spoon this mixture over the whisky-soaked sponge layer.
3. Pour the custard
   Allow the custard to cool slightly if using homemade, then pour it over the raspberry layer. Smooth the top with the back of a spoon. Refrigerate for at least 30 minutes to set slightly.
4. Whip the cream
   In a large bowl, whip the double cream with the caster sugar and vanilla extract until soft peaks form. Be careful not to over-whip.
5. Assemble the top layers
   Spoon or pipe the whipped cream over the custard layer. Scatter the remaining fresh raspberries over the cream and sprinkle with the toasted flaked almonds.
6. Garnish and serve
   Add a few mint leaves for garnish. Refrigerate for at least 2 hours before serving to allow the flavors to meld together. This dessert can be made up to 24 hours in advance.