Tipsy Laird

    10 min

    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!

    6 people made this

    Serves: 4 

    • 12 trifle sponges
    • 50ml whisky
    • 500ml custard
    • 100g fresh raspberries
    • 100ml whipping cream
    • 1 jar glace cherries

    Prep:10min  ›  Ready in:10min 

    1. Place the trifle sponges in the bottom of 4 individual glasses and sprinkle evenly with the whisky. (Alternatively, place everything in one trifle dish.)
    2. Add a layer of custard, then arrange the raspberries on top.
    3. 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.

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    Reviews in English (1)


    Simple to make and absolutely lovely to eat  -  29 Nov 2016