Tipsy Laird
A luxurious Scottish trifle of whisky-soaked sponge layered with tart raspberries, rich egg custard, and billowy whipped cream.
- Prep
- 30 min
- Cook
- 15 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 510 kcal
Equipment
- •large glass trifle dish
- •saucepan
- •balloon whisk
- •mixing bowl
- •electric hand mixer
Nutrition
Per serving, approximate
- Calories
- 510 kcal
- fat
- 34 g
- carbs
- 44 g
- fibre
- 3 g
- protein
- 7 g
- calories
- 510 kcal
Instructions
- 1
Arrange the cubed sponge cake in an even layer across the base of a glass trifle dish.
- 2
Drizzle the Drambuie or Scotch whisky evenly over the sponge so it absorbs thoroughly.
- 3
Scatter two-thirds of the fresh raspberries over the soaked sponge layer, pressing down lightly.
- 4
Whisk egg yolks, caster sugar, and cornflour together in a heatproof mixing bowl until pale.
- 5
Heat the milk, cream, and vanilla in a saucepan over medium heat until steaming gently.
- 6
Pour the warm milk mixture slowly into the egg mixture, whisking constantly to prevent curdling.
- 7
Return the custard to the saucepan over low heat, stirring continuously until thickened and smooth.
- 8
Pour the warm custard evenly over the raspberries, cover the surface with greaseproof paper, and chill for two hours.
- 9
Whip the chilled topping cream with icing sugar in a clean bowl until soft peaks form.
- 10
Spread the whipped cream over the set custard, creating soft decorative swirls with a spoon.
- 11
Garnish the top with the remaining fresh raspberries and toasted flaked almonds before serving.
Chef's tips
Allow the custard to cool and set fully before topping with cream so the layers stay distinct. Using Drambuie provides a sweeter, spiced honey note, whereas a Highland single malt offers a drier, oak-forward profile. Keep the dish refrigerated until moments before serving to preserve the neat layers.
Ingredient substitutions
- Drambuie → Scotch whisky mixed with one teaspoon of heather honey
- Madeira cake → sponge fingers (savoiardi) or plain Victoria sponge
- toasted flaked almonds → toasted pinhead oatmeal for extra Scottish character
Storage
Store covered in the fridge for up to three days, as flavours meld delightfully overnight.
Reheating
This layered dessert must be served chilled and is not suitable for reheating.
Common mistakes to avoid
- •Pouring boiling milk too fast into egg yolks, which scrambles the custard base.
- •Adding whipped cream on top of warm custard, causing the cream to melt and slide.
- •Over-soaking light sponge cake until it breaks down into liquid mush.
Serving suggestions
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