SCOTCH WHISKY TRIFLE
Categories Coffee Chocolate Dessert Raspberry Banana Whiskey Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 20
Steps:
- For custard:
- Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla.
- Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.)
- For trifle:
- Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1 basket or 1 package raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with 1 basket or package of raspberries and remaining banana. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead.)
- Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.
TYPSY LAIRD - SCOTTISH DRAMBUIE TRIFLE FOR A BURNS NIGHT SUPPER
This Scottish trifle is traditionally served at Burns Night Suppers or at New Year. Typsy Laird got its name because the alcoholic ingredients would make the diners slightly drunk!! Though in reality there is little alcohol in the trifle and the typsy or tipsy effect is due to the "wee drams" of whisky drunk during toasts or throughout the evenings entertainment! Some Scottish trifle recipes will substitute the toasted almonds with crushed amaretti biscuits, and the bananas are also a less traditional but optional ingredient.
Provided by French Tart
Categories Dessert
Time 25m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- How To Make Scottish Typsy Laird Sherry Trifle.
- Put the sponge into the bottom of a large glass bowl. Spread the raspberry jam over the sponges.
- Mix the sherry and the drambuie in a glass and then sprinkle the liquid over the sponge base.
- Once the liquid has soaked into the sponge then add a layer of raspberries and the bananas. (Bananas are an optional ingredient and may not appear in many traditional recipes for Typsy Laird.).
- How to make the Egg Custard.
- Make the custard by whisking the egg yolks, the sugar and the vanilla essence until it becomes pale and creamy.
- Add the cream and milk from the custard ingredients to a saucepan and heat the mixture until it reaches boiling point. Stir this into the custard mixture.
- Put this mixture into a new saucepan and stir continuously over a low heat. The mixture should now start to thicken. Once thick pour into a separate bowl and set aside to cool, sprinkle a little sugar over the top to avoid a "skin" forming.
- Once cooled, pour the egg custard over the layered fruit and alcohol soaked sponge. Spread out it out evenly - again, sprinkle with a little sugar to avoid a skin forming.
- Whip the double cream then add the sugar and spoon this mixture onto the custard.
- Decorate with the toasted almonds.
Nutrition Facts : Calories 525.8, Fat 27.6, SaturatedFat 16.5, Cholesterol 158.1, Sodium 67.3, Carbohydrate 67.8, Fiber 5.4, Sugar 43.3, Protein 4.8
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- Place the Sherry and Drambuie in a measuring jug. Heat the jam slightly and add a little of the liquor to make it a bit runny. Pour the jam over the cake evenly.
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