tipsy laird trifle

Name: TIPSY LAIRD TRIFLE
Prep time: 30 min
Yield: 6
Cuisine: UK/Ireland
Ingredients: 10 ounce(s) pound cake or sponge cake, halved and cut into thick slices; 10 ounce(s) fresh raspberries, or thoroughly defrosted frozen; 6 tablespoon(s) whiskey or drambuie; 2 cup(s) thick, ready made custard sauce; 2 cup(s) heavy/double or whipping cream, softly whipped; 1 - handful toasted, flaked almonds

(1 RATING)

44 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Jan 19, 2014

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

Rate

prep time 30 Min

cook time

method Refrigerate/Freeze

yield 6 serving(s)

Ingredients

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

How To Make tipsy laird trifle

Step 1

Line the bottom of a dish or dessert glasses with the cake slices.

Step 2

Reserve a few raspberries for decoration and layer the remaining evenly over the cake. Sprinkle with the whiskey.
Step 3

Spoon over the custard, again in a thick layer.
Step 4

Finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
Step 5

Decorate with raspberries and a few toasted, flaked, almonds.
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