By Mark Hix
This dessert is dead simple to make and it’s full of flavour. You can use any soft fruit really, but raspberries are associated with Scotland and their size and sweetness are perfect. I did try using Drambuie instead of whisky, since I had some lying around in my larder as it’s not my drink, and it worked pretty well. I’ve used this recipe occasionally as a breakfast dish and replaced some of the cream with yoghurt for a less rich result.