Whisky MacDream Recipe

30 ml/2 tbsp whisky
15 ml/1 tbsp ginger wine
30 ml/2 tbsp ginger marmalade
Finely grated rind and juice of 1/2 lemon

30 ml/2 tbsp caster (superfine) sugar

300 ml double (heavy) cream
2 egg whites
Shortbread Triangles, to serve

Method:

Warm the whisky, ginger wine, marmalade, lemon rind and juice and the sugar in a pan until the marmalade and sugar have melted. Leave to cool. Whip the cream until softly peaking, then whisk in the cooled whisky mixture until thick. Whisk the egg whites until stiff and fold into the cream mixture with a metal spoon. Turn into six serving dishes and chill for 1 hour. Serve with Shortbread Mangles.