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tipsy laird trifle

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

This is the traditional dessert served on Burns Night in Scotland and has been served for centuries. Robert Burns (Rabbie Burns) (1759 – 1796) is Scotland’s most famous poet. He is celebrated in Scotland and beyond on the anniversary of his birth (January 25th ) which is known as Burns Night. Recipe & photo: britishfood.about.com

(1 rating)
yield 6 serving(s)
prep time 30 Min
method Refrigerate/Freeze

Ingredients For tipsy laird trifle

  • 10 oz
    pound cake or sponge cake, halved and cut into thick slices
  • 10 oz
    fresh raspberries, or thoroughly defrosted frozen
  • 6 Tbsp
    whiskey or drambuie
  • 2 c
    thick, ready made custard sauce
  • 2 c
    heavy/double or whipping cream, softly whipped
  • 1
    handful toasted, flaked almonds

How To Make tipsy laird trifle

  • 1
    Line the bottom of a dish or dessert glasses with the cake slices.
  • 2
    Reserve a few raspberries for decoration and layer the remaining evenly over the cake. Sprinkle with the whiskey.
  • 3
    Spoon over the custard, again in a thick layer.
  • 4
    Finish with a thick layer of whipped cream either spooned over or piped using a piping bag.
  • 5
    Decorate with raspberries and a few toasted, flaked, almonds.
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