Tipsy Laird (or Scottish Trifle)
Ingredients
-
10 ounces sponge cake (or pound cake, halved and cut into thick slices)
-
10 ounces fresh raspberries (Scottish is preferred)
-
6 tablespoon whisky (or Drambuie)
-
2 cups thick, ready-made custard sauce
-
2 cups double cream (or heavy cream or whipping cream, softly whipped)
-
Handful flaked almonds (toasted)
-
Gather the ingredients.
-
Line the bottom of a large class dish or individual glasses with the already cut thick cake slices. If you are using one large bowl use all the cake in one layer if you can.
-
Reserve a few of the fresh raspberries for decoration, then layer the remainder evenly over the cake slices. Again, in the large trifle, one thick layer is good.
-
Sprinkle with the whisky, making sure it soaks down to the cake.
-
Spoon over the ready-made custard, again in another thick layer.
-
Finish with a further thick layer of whipped cream, either spooned over or piped using a piping bag.
-
Finish the tipsy laird by decorating with the reserved raspberries and a few toasted, flaked, almonds.
-
Serve and enjoy!
Tips
-
A tipsy laird doesn't keep well. Prepare and serve fresh for best results.
-
You can omit the whisky if you are serving the tipsy laird trifle to children.