TIPSY LAIRD TRIFLE

Ellen Bales

By
@Starwriter

This is the traditional dessert served on Burns Night in Scotland and has been served for centuries. Robert Burns (Rabbie Burns) (1759 – 1796) is Scotland’s most famous poet. He is celebrated in Scotland and beyond on the anniversary of his birth (January 25th ) which is known as Burns Night.
Recipe & photo: britishfood.about.com


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Rating:
★★★★★ 1 vote
Comments:
Serves:
6
Prep:
30 Min
Method:
Refrigerate/Freeze

Ingredients

10 oz
pound cake or sponge cake, halved and cut into thick slices
10 oz
fresh raspberries, or thoroughly defrosted frozen
6 Tbsp
whiskey or drambuie
2 c
thick, ready made custard sauce
2 c
heavy/double or whipping cream, softly whipped
1
handful toasted, flaked almonds

Step-By-Step

1Line the bottom of a dish or dessert glasses with the cake slices.
2Reserve a few raspberries for decoration and layer the remaining evenly over the cake. Sprinkle with the whiskey.
3Spoon over the custard, again in a thick layer.
4Finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
5Decorate with raspberries and a few toasted, flaked, almonds.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: UK/Ireland
Dietary Needs: Vegetarian, Wheat Free