Raspberry Shortbread Gateaux with whiskey cream

Serves 4 Prep Time : 15 mins Cooking Time : 0


2 tins raspberries in syrup
4 tbs. whiskey
1 pack Duchy Originals Shortbread Biscuits
10 fl oz whipping cream
4 tsp. brown sugar
4 tsp. crème fraiche
1 pack fresh raspberries
sprigs mint


Drain the tinned raspberries and keep the juice.

Warm 3 tbs. of whiskey in a small pan and allow it to flame, then mix it into the raspberry syrup and allow to cool.

Lay the biscuits in a shallow tray, 3 per portion, and pour the syrup over, allowing it to soak in. Don't over soak them!

In a bowl whisk the sugar, cream and remaining whiskey together until thick, then spoon into a piping bag.

To assemble the dessert, place a biscuit on each plate and pipe a ring of cream around the edge of each one.

Fill the hole in the middle with the tinned raspberries, then put another biscuit on top and repeat.

Top the gateau with the last biscuit, then finish it with a dollop of crème fraiche.

Garnish with the fresh raspberries and mint, then drizzle any remaining syrup around the edge.

This dish can be held in the fridge without being assembled. Make sure you dont soak the biscuits too much if you want to do them advance. It can be assembled just before you start dinner and then placed onto plates when needed.