Typsy Laird, Authentic Scottish Trifle for Christmas and Burns Night
User Reviews
4.7
Typsy Laird, Authentic Scottish Trifle for Christmas and Burns Night
Description
The Typsy Laird recipe starts by layering broken sponge or pound cake in a trifle bowl, soaking it with a mixture of sherry and Drambuie liqueur. Raspberry jam is warmed and thinned with liquor before being spread over the cake, followed by crushed ladyfingers and a sprinkle of finely grated lemon rind. More of the sherry and Drambuie mixture is poured over the biscuits to soak them thoroughly. The base is left to absorb the flavors before the next layers.
A smooth custard made with egg yolks, milk, sugar, vanilla, and corn starch is prepared and cooled slightly before being spooned over the soaked cake layers. The trifle is refrigerated for at least eight hours to set and meld the flavors. The final topping consists of whipped heavy cream mixed with more Drambuie, optionally decorated with almonds and fresh raspberries to add texture and color.
This dessert is traditionally served as a rich, adult-only treat during holiday celebrations where its boozy notes and layered textures are appreciated.
Custard preparation details must be followed as indicated. The dessert yields six servings and is not suitable for children due to its alcohol content.
Ingredients
Base:
- 12 oz sponge cake or pound cake
- 5 oz sherry
- 2 oz drambuie
- 8 oz raspberry jam
- 1 lemon rind finely grated (organic,fresh)
- 2 oz ladyfingers (about 6)
Custard:
- 4 egg yolk
- 20 oz milk
- 3 tsp sugar
- ½ tsp vanilla
- 2 tsp corn starch
Cream topping:
- 8 oz heavy whipping cream
- 1 to 2 tsp drambuie
Instructions
Assemble the base:
- Break the sponge cake into pieces and place on the bottom of a trifle bowl (or individual bowls).
- Place the Sherry and Drambuie in a measuring jug. Heat the jam slightly and add a little of the liquor to make it a bit runny. Pour the jam over the cake evenly.
- Add the crushed biscuits on top of the jam and sprinkle the lemon rind over the biscuits.
- Next, douse the liquor over the top of the crushed biscuits. Leave to soak.
Make the custard:
- Make the custard recipe according to the recipe card, or find the link in the notes below.
- Put the hot custard into a bowl to cool a little, stirring constantly, before adding to the top of the trifle base. Cover and refrigerate overnight (at least 8 hours).
Top with cream:
- Whip the cream and 1 or 2 tsp of Drambuie. (If desired, you can add some raspberries on top of the custard to add a little more color.)
- Spoon or pipe the whipped cream onto the top of the trifle. Decorate with almonds, raspberries, and mint leaves.
Notes
- The custard recipe should be prepared as instructed or referenced to ensure the correct texture.
- This trifle contains alcohol and is intended for adult consumption only.
- The recipe provides approximately six individual servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 357 kcal
% Daily Value*
| Serving | 10 | |
| Calories | 357kcal | 18% |
| Carbohydrates | 47g | 16% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 153mg | 51% |
| Sodium | 259mg | 11% |
| Potassium | 184mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 608IU | 12% |
| Vitamin C | 3mg | 3% |
| Calcium | 127mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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