Cocoa powder to dust when ready to serve, and a few Scottish raspberries if desired.
Crush the shortbread biscuits (I find putting them in a bag and whacking with a rolling pin works well), and then
Sprinkle the crushed biscuits onto the base of the tin. Meanwhile bring a saucepan of water to simmer.
Break the chocolate into pieces and put them in a heat proof bowl with the liquid glucose, whisky and Drambuie
Fit over the pan of simmering water, wait until melted and stir.
Take off the heat and leave until just warm.
In a large bowl, beat the cream until slightly thickened
Fold half into the chocolate mix
Fold that mixture into the rest of the cream until smoothly blended.
Spoon into prepared tin and tap to even out the mixture
Chill in fridge (preferably overnight). This can be frozen at this stage if you wish.
To serve, run a palate knife around the edge to loosen the Rusty Nail, and turn out onto a serving plate so that the shortbread is now on the top.
Dust with sifted cocoa powder and decorate with raspberries
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