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About this recipe:
This Tipsy Laird trifle with Scotch whisky and raspberries is a Burns Night must for a sweet ending to your Burns Supper. Any dessert with whisky has to be good!
12 trifle sponges
100g fresh raspberries
100ml whipping cream
1 jar glace cherries
- Place the trifle sponges in the bottom of 4 individual glasses and sprinkle evenly with the whisky. (Alternatively, place everything in one trifle dish.)
- Add a layer of custard, then arrange the raspberries on top.
- Beat the whipping cream until stiff peaks form, and add a layer of the whipped cream. Arrange the glace cherries on top. Chill in the fridge until ready to serve.
Simple to make and absolutely lovely to eat
- 29 Nov 2016
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