Tipsy Laird (Scottish Sherry Trifle)

    1 hour 40 min

    A rich trifle with a boozy sponge layer, raspberries, bananas and fresh custard. Top with toasted almonds.

    15 people made this

    Serves: 8 

    • For the trifle
    • 1 Victoria sponge cake, cut into slices
    • 350g raspberry jam
    • 1 wine glass of sherry (about 175ml)
    • 2 tablespoons Drambuie or brandy
    • 350g fresh raspberries
    • 2 bananas, sliced
    • For the fresh custard
    • 2 egg yolks
    • 60g caster sugar
    • 2 or 3 drops vanilla extract
    • 250ml milk
    • 150ml double cream
    • For the topping
    • 225ml double cream
    • I tablespoon caster sugar
    • Toasted flaked almonds

    Prep:30min  ›  Cook:10min  ›  Extra time:1hr chilling  ›  Ready in:1hr40min 

    1. Put the sponge into the bottom of a large glass bowl. Spread the raspberry jam over the sponges.
    2. Mix the sherry and other alcohol in a glass and then sprinkle over the sponge base. Once the liquid has soaked into the sponge, add a layer of raspberries and sliced bananas.
    3. To make the fresh custard: whisk the egg yolks, sugar and the vanilla extract until it becomes pale and creamy.
    4. Pour 250ml milk and 150ml cream into a saucepan and heat the mixture until it starts to boil. Gradually, a little at a time; stir the hot milk into the egg yolk mixture.
    5. 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.
    6. Once cooled pour the mixture over the layered fruit and sponge. Spread out evenly. Whip the double cream and sweeten with sugar, if you like. Spoon this mixture on top of the custard. Decorate with toasted almonds.
    7. Keep cold until ready to serve.

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