Edinburgh Fog is a traditional Scottish dessert, originally designed to use leftover scones or ratafia biscuits. It is composed of whipped double cream, sugar, chopped blanched almonds, and flavorings such as vanilla or Drambuie liqueur, providing a light nutty taste with a slight alcoholic kick. The dish is typically served chilled, offering a creamy, slightly crunchy texture from the almonds and biscuits.
Often compared to other Scottish desserts like Cranachan or Caledonian Cream, Edinburgh Fog shares the use of simple, readily available ingredients combined to create a rich, satisfying dessert. The substitution of amaretti biscuits is common in modern recipes due to the rarity of ratafia biscuits.