Burns Night Tipsy Laird Trifle
A Scottish trifle dessert made with the Isle of Skye whisky liqueur, Drambuie. The Tipsy Laird Trifle is so light and delicious, it’s the perfect finale for any Burns Night celebration.
Ingredients
- 6 egg yolks
- 3 tbsp caster (superfine) sugar
- 2 tsp vanilla bean paste
- 4 tsp cornflour (cornstarch)
- 550 ml whole (full-fat) milk
- 6 egg yolks
- 3 tbsp caster (superfine) sugar
- 2 tsp vanilla bean paste
- 4 tsp cornflour (cornstarch)
- 19.4 fl oz whole (full-fat) milk
- 6 egg yolks
- 3 tbsp caster (superfine) sugar
- 2 tsp vanilla bean paste
- 4 tsp cornflour (cornstarch)
- 2.3 cups whole (full-fat) milk
- 200 g fresh raspberries
- 1 tbsp lemon juice
- 1.5 tbsp icing (powdered) sugar
- 7.1 oz fresh raspberries
- 1 tbsp lemon juice
- 1.5 tbsp icing (powdered) sugar
- 7.1 oz fresh raspberries
- 1 tbsp lemon juice
- 1.5 tbsp icing (powdered) sugar
- 300 g vanilla sponge cake
- 2 tbsp raspberry jam
- 4 tbsp Drambuie liqueur
- 300 g fresh raspberries
- 10.6 oz vanilla sponge cake
- 2 tbsp raspberry jam
- 4 tbsp Drambuie liqueur
- 10.6 oz fresh raspberries
- 10.6 oz vanilla sponge cake
- 2 tbsp raspberry jam
- 4 tbsp Drambuie liqueur
- 10.6 oz fresh raspberries
- 3 egg whites
- 100 g caster (superfine) sugar
- 300 ml double (heavy) cream
- 75 ml Drambuie liqueur
- 3 egg whites
- 3.5 oz caster (superfine) sugar
- 10.6 fl oz double (heavy) cream
- 2.6 fl oz Drambuie liqueur
- 3 egg whites
- 3.5 oz caster (superfine) sugar
- 1.3 cups double (heavy) cream
- 0.3 cup Drambuie liqueur
- 200 g fresh raspberries
- 1 handful bronze coloured sprinkles
- 7.1 oz fresh raspberries
- 1 handful bronze coloured sprinkles
- 7.1 oz fresh raspberries
- 1 handful bronze coloured sprinkles
Details
- Cuisine: Scottish
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 35 mins
- Cooking Time: 10 mins
- Serves: 6
Step-by-step
Make the custard
- Whisk the egg yolks, vanilla bean paste, sugar and cornflour (cornstarch) together until well combined.
- Meanwhile, heat the milk until scalding but do not let it boil.
- Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
- Pour the custard back into the pan and heat gently, stirring constantly with a wooden spoon, until the custard thickens.
- Pass the custard through a sieve to achieve a smooth finish, then cover the surface with clingfilm and allow to cool completely.
Prepare the base
- Make the coulis by mixing the raspberries, lemon juice and icing (powdered) sugar together, then press through a sieve to extract the sauce. Discard the seeds.
- Sandwich the sponge cake together with the jam, cut into small pieces and divide between the serving glasses.
- Sprinkle 2 teaspoons of the Drambuie over each glass.
- Divide the raspberries between the bowls.
- Finally, spoon the coulis over the sponge cake pieces.
- Let the base stand for 30 minutes before topping with the cooled custard.
- Refrigerate for 3-4 hours.
Make the whipped Drambuie topping
- Whip the egg whites to stiff peaks then whisk in the sugar, a spoonful at a time, to create a thick and glossy meringue.
- In a medium bowl, beat the double (heavy) cream and Drambuie together until they reach the soft peak stage.
- Use a large metal spoon to fold the meringue mixture through the cream.
- Pipe or spoon the mixture over the custard.
- Either serve immediately or store in the fridge for up to 24 hours.
To serve
- Top each trifle with 5-6 raspberries.
- Scatter 1/2 teaspoon of bronze-coloured sprinkles over each bowl.
This recipe is courtesy of Drambuie.
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