Typsy Laird - Scottish Drambuie Trifle for a Burns Night Supper
Ready In: 25 mins
Serves: 6-8
Ingredients
TRIFLE
- 1 Victoria sponge cake, cut into slices
- 12 ounces raspberry jam
- 1 glass sherry wine
- 2 tablespoons drambuie
- 12 ounces fresh raspberries or 12 ounces frozen raspberries
- 2 sliced bananas
- 1⁄2 pint double cream
- 1 tablespoon caster sugar
- toasted almond
EGG CUSTARD
- 8 fluid ounces milk
- 5 fluid ounces double cream
- 2 egg yolks
- 1 ounce caster sugar
- 3 drops vanilla essence
Directions
- 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.
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