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Tipsy Laird

Known to Sassenachs as sherry trifle, this whisky-soaked Scottish dish is the traditional dessert at a Burns Supper. For a speedier version, just use ready-made custard: your guests will be too drunk by this stage to notice...

Dish Details:


INGREDIENTS:

1 large sponge, sliced, or 6 individual sponge fingers
2–3 tbsp raspberry jam
6 digestive or ratafia biscuits
1 dram sweet sherry
1 dram whisky or Drambuie
handful fresh raspberries (optional)
1 banana, sliced (optional)
250ml double cream
1 tbsp caster sugar
more whisky or Drambuie (optional)
flaked almonds, toasted, to decorate


For the custard:
2 medium egg yolks
50g caster sugar
3 or 4 drops vanilla essence
250ml milk
150ml double cream


PREPARATION:
1. Start by making the custard. Beat together the egg yolks and sugar until pale. Mix the cream, milk and vanilla in a pan and warm to just before boiling point. Pour into the beaten egg, blending well. Return to the pan over a low heat and stir continuously until thickened. Transfer to a bowl and cool.

2. Roughly break up the sponge, if large, and spread with the jam. Place in the bottom of a large glass bowl or trifle dish.

3. Roughly crush the biscuits and scatter over the jammed sponge.

4. Mix the sherry and whisky (or Drambuie) and pour over the biscuit and sponge. Leave to soak.

5. Whisk the double cream and caster sugar to thick peaks and fold in the whisky if using.

6. Pour the cooled custard over the sponge. Top with a layer of raspberries and banana slices, if using, and spoon over the thickened cream. Finally, decorate with a scattering of flaked almonds.


PREP/COOK
INFORMATION:

Prep time: 30 minutes
Serves: 6

Source: Craig Glenday

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 DISH DETAIL KEY
clock Quick & Easy: 30 minutes or less

heart Healthy Recipe: low fat and/or calories

kid-friendly Kid-Friendly: extra nutrition and/or fun!

low-carb Low-Carb: low carbohydrates

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