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