Tipsy Laird

Tipsy Laird


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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!


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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