Tipsy Laird, Trifle from Scotland

Tipsy laird triffle from Scotland

A Scottish trifle with Drambuie

    6 individual sponge cakes
    3/4 cup raspberry jam
    finely grated rind of 1 lemon
    2 ounces ratafia biscuits 
    2/3 cup sweet sherry
    2 tablespoons Drambuie
    4 egg yolks
    2 tbs sugar
    2 1/2 cups milk
    1 tsp vanilla extract
    2/3 cup whipping cream
    2 tsp Drambuie
    toasted, sliced almonds
    cherries glace'

Prepare the serving dishes

Split the sponges in half, spread them with jam and place them in a glass dish. Roughly crush the biscuits and scatter them on top with the lemon rind. Mix together the sherry and 2 tbs Drambuie, pour it over the sponges and leave to soak.

Make the custard

Beat egg yolks and sugar together. Heat the milk to body temperature and stir in egg yolks and vanilla extract. When well blended, cook over low heat until thickened, stirring constantly. Pour it into the dish and leave it to cool and set.


Beat the cream till thick and whisk in 2 tsp Drambuie. Turn the cream onto the layered pudding ingredients. Decorate with nuts and cherries.
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