Preparation
- Lightly butter a 24cm spring form cake tin, or individual rings. 

- Make the base by combining the oatcakes, 100g of tablet mix and butter and press into the base of the tin. 

- Beat the cream cheese until soft. 

- Mix the tablet into the cream cheese and taste. Add whisky to taste, then gently fold in the cream. 

- Spoon the cream mixture over the top
 of the base and cover. Chill for at least 6 hours (24 hours if possible) before carefully decanting and serving in wedges.
- Garnish with mint leaves, strawberries and raspberries.
Rich, creamy, and with a delicious kick of Queen Margot whisky, this recipe developed by chef Tony Singh,combines a true taste of Scottish produce - from oatcakes to tablet - with a decadent dessert that'll be a crowd pleaser for any occasion.