Tipsy Laird Trifle is a traditional Scottish recipe for a classic sponge cake and raspberry based trifle with whisky and drambuie that can be served for New Year/Hogmanay and Burns Night. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Tipsy Laird Trifle.
Arrange the sponge fingers over the base of a large glass trifle bowl. Spread over the raspberry jam.
Mix together the whisky and Drambuie in a glass, then sprinkle the mixture evenly over the sponge cake pieces.
Scatter over a layer of raspberries, and then a layer of bananas. Set aside.
In the meantime, prepare the custard. Whisk together the egg yolks, sugar and vanilla extract in a bowl until pale and creamy.
Combine the cream and milk in a saucepan and heat until just boiling. Take off the heat and, whisking constantly, beat into the egg mixture.
Pour the resultant mixture into a clean saucepan and cook, stirring constantly, over low heat. Continue cooking until the mixture is thick then pour into a bowl and set aside to cool. As the custard begins to cool, either scatter over a little sugar or lay a sheet of clingfilm (plastic wrap) over the top (this helps prevent a skin from forming).
Once the custard has cooled, pour it over the fruit and sponge fingers. Spread the custard out evenly then whip together the double cream and sugar until thick. Spoon this mixture over the custard.
