Tipsy Cake

Tipsy Cake Recipe

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Renee Hardy


History of the Tipsy Cake

It was in the mid-1700s that cake (or biscuits), alcohol, and custard were combined in the trifle bowl. The recipe for trifle (and many of its now-heirloom glass dishes) came to America via the British who settled in the coastal South. Its popularity remained firm with Southern planters who loved indulgent desserts. Supposedly, it was called Tipsy Parson because it presumably lured many a Sunday-visiting preacher off the wagon. Southern hostesses prided themselves on their elegant table settings and considered a cut-glass trifle bowl to be mandatory.

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4 large
egg yolks
1/4 c
2 c
scalded milk
1/2 tsp
vanilla extract
1 pkg
apricot jam
1/2 c
toasted almonds
whipped cream, sweetened


1Beat Yolks and stirl in sugar and salt.
2Stirl Milk in gradually and cook over hot water, stir constantly until mixture coats spoon. Chill , Flavor with Vanilla
3Split the Lady Fingers and spread with Jam. Put a Layer in Glass Bowl and Pour Whisky over it. Let cake soak up Liqua. Cover with 1/2 of Custard. Repeat Layer of Lady Fingers sprinkled with whiskey and pour custard.
4Repeat steps for all layers until you reach the top of your dish finishing with the pudding layer.
Next whip the heavy cream, add sugar to sweeten and spoon on top of the last layer of custard. Decorate the top with toasted almonds

About Tipsy Cake

Course/Dish: Cakes
Hashtags: #sweets, #whiskey