Tipsy Laird
recipe
Tipsy Laird
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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...
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
Serves:
6
Preparation:
30
Total Time:
30min
Directions
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- 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.
- Roughly break up the sponge, if large, and spread with the jam. Place in the bottom of a large glass bowl or trifle dish.
- Roughly crush the biscuits and scatter over the jammed sponge.
- Mix the sherry and whisky (or Drambuie) and pour over the biscuit and sponge. Leave to soak.
- Whisk the double cream and caster sugar to thick peaks and fold in the whisky if using.
- 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.
Source: Craig Glenday
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