TIPSY LAIRD TRIFLE

1
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

Rating:

★★★★★ 1 vote

Comments:
Serves:
6
Prep:
30 Min
Method:
Refrigerate/Freeze

Ingredients

Add to Grocery List

  • 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

How to Make TIPSY LAIRD TRIFLE

Step-by-Step

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

Printable Recipe Card

About TIPSY LAIRD TRIFLE

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




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