Trifle From Scotland Recipes

Steps:

• Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
• Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
• Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
• Pour into a dish and set aside to cool.
• Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
• Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
• Next add a layer of raspberries and sliced bananas.
• When quite cool, pour the custard over the layer of fruit, spreading evenly.
• Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
• Decorate with toasted almonds and/or slices of fresh soft fruit.

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.

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.

Steps:

• Make the sponge roll:
• In a large bowl with an electric mixer beat the eggs, the sugar, and the vanilla until the mixture is thick and pale. Sift the flour and the baking powder over the egg mixture and fold them in gently but thoroughly. Line the bottom of a baking pan, 13 by 9 by 2 inches, with parchment paper, spread the batter in the pan, and bake the cake in a preheated 400°F. oven for 8 minutes, or until it is puffed and golden. Invert the cake onto a lightly sugared kitchen towel. In a small saucepan melt the jam over low heat, stir in the kirsch, and spread the surface of the cake with the jam mixture. Starting with a long side and using the towel as guide, roll the cake up jelly-roll fashion and sprinkle it with the Sherry. Wrap the sponge roll firmly in the towel, let it cool, and cut it into 3/4-inch slices.
• Make the custard:
• In a bowl set over a saucepan of simmering water beat the yolks and the sugar with the electric mixer until the mixture is thick and pale. Remove the bowl from the pan and stir in gradually the milk, the cream, and the vanilla. Cook the custard in the bowl set over the pan of simmering water over moderately low heat, stirring, until it registers 170°F. on a candy thermometer. Transfer the custard to a metal bowl and whisk in the crème fraîche and the Sherry. Set the bowl in a larger bowl of ice and cold water, whisk the custard until it is cool, and chill it, its surface covered with plastic wrap, until it is cold.
• To assemble the trifle:
• In the bottom of a 2 1/2-quart straight-sided glass bowl scatter half the amaretti crumbs, top them with half the sponge roll slices, and top the sponge roll slices with the remaining amaretti crumbs. Sprinkle the Sherry over the remaining sponge roll slices, line the side of the bowl with the slices, and pour in the custard, spreading it to let it seep down around the side and bottom. Chill the trifle for at least 2 hours and up to 24 hours. Just before serving, in a bowl with the electric mixer beat the cream until it is stiff, transfer it to a pastry bag fitted with a decorative tip, and pipe rosettes around the edge and in the center of the trifle.
• Sprinkle the pistachios over the trifle and garnish the rosettes with the citron and small drops of the jam.