Tipsy laird

Name: Tipsy laird
Cuisine: British
Ingredients: 12 oz (approximately) sponge fingers/ladyfingers, each split in half; 12 oz (approximately) sponge fingers/ladyfingers, each split in half; 16 oz good raspberry jam; 2 small boxes of fresh raspberries, washed and drained; 8 fl oz sweet sherry; 8 tablespoons Drambuie; 7 egg yolks, beaten; 2½ oz/⅓ cup sugar; 1 tablespoon cornflour/cornstarch dissolved in 4 fl oz of the above milk; 1 tablespoon cornflour/cornstarch dissolved in 4 fl oz of the above milk; 1 tablespoon cornflour/cornstarch dissolved in 4 fl oz of the above milk; ½ teaspoon vanilla extract; 16 fl oz heavy cream; 5 glacé cherries, halved; 3 tablespoons blanched, slivered almonds; 1½-inch piece of angelica, sliced into diamonds

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Curries & Bugles

By Jennifer Brennan

Published 1990

About

Passed to my mother by a member of the MacDonald Clan, this Scottish recipe for trifle is just a little different from others. The difference is, of course, the noble liqueur, Drambuie. Let the trifle grace your buffet table with the other desserts and I promise it will disappear before most of the others.

Ingredients

12 oz (approximately) sponge fingers/ladyfingers, each split in half
16 oz good raspberry jam

Europe
Asia
India
United Kingdom
Dessert
Mediterranean
Gluten-free
Vegetarian
Scotland

Method

Spread all the fingers with a coating of raspberry jam. Line a 6-quart (approximate) glass bowl with them, standing up, jam-side inward. Sprinkle the raspberries over the sponge fingers. Combine the sherry and 4 tablespoons of the Drambuie and pour it over the sponge and fruit. Cover and chill while you make the custard.
Stir the egg yolks and sugar together in