Go Back



  • 300 g of sponge cake halved and cut into thick slices
  • 300 g of fresh raspberries
  • 6 tablespoon of Drambuie or Whisky
  • 500 ml of double cream
  • 500 ml of custard
  • Handful of toasted flaked almonds to decorate


  • Line the bottom of 6 glasses or serving bowls with sponge cake
  • Keep 12 raspberries for decoration and divide the rest evenly between the glasses on top of sponge
  • Add the Drambuie or Whisky over raspberries
  • Spoon over custard in a thick layer
  • Finish with a thick layer of cream (spoon in or use a piping bag)
  • Decorate with almond flakes and raspberries