The peculiar name of this dish is said to recall the Victorian era Edinburgh which was nicknamed Auld Reekie or Old Smokie because of the coal fires that plagued the city with an intense, dark smog. Often described as a Scottish take on the traditional Eton mess trifle, Edinburgh fog is a decadent dessert made with ratafia biscuits or macaroons, double cream, toasted almonds, and whisky.

It was originally conceived to make use of the leftover scones, but most modern recipes use any kind of almond-flavored biscuits, while whisky can be substituted with the Drambuie liqueur.