Caledonian Cream is a traditional Scottish dessert that combines cream, whisky, and marmalade, offering a rich, tangy flavor profile. The dessert is closely associated with Burns' Night suppers, where it serves as a light conclusion to the hearty meal typically featuring haggis, neeps, and potatoes. It is also frequently found on wedding breakfast menus and was reputedly favored by Queen Victoria at Christmas gatherings in Balmoral.
The dessert is noted for its simplicity and Scottish provenance, highlighting two iconic exports — whisky and Seville marmalade (especially Dundee orange marmalade), the latter believed to have gained prominence in Scotland in the late 18th century. The cream used is traditionally a thick raw crème fraîche, often sourced locally and whipped to a soft, airy texture.