Typsy Laird - Scottish Drambuie Trifle for a Burns Night Supper

Recipe by French Tart
READY IN: 25mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

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.