Name: Tipsy Laird
Yield: Makes 4 Portions
Cuisine: British
Ingredients: 40 g (1½ oz) sugar; 85 g (3 oz) flaked almonds, toasted; 300 ml (10 fl oz) custard; 12 ladyfingers biscuits (or Amaretti or sponge); 3 egg yolks; 350 ml (12 fl oz) double cream; 100 ml (3½ fl oz) Drambuie; 1 orange, zest and juice; 50 g (2 oz) sugar; 250 ml (8 fl oz) milk; Few drops vanilla extract; 500 g (1 lb 2 oz) raspberries

Preparation info

Makes
4
Portions

Difficulty
Easy

Appears in

Gary Maclean's Scottish Kitchen

By Gary Maclean

Published 2022

About

Researching recipes for tipsy laird has been fun. I have seen lots of weird and wonderful ideas for it. Most use raspberry jam, but for me when using a whisky liqueur I just find that jam is far too sweet and knocks the balance off. Most recipes also call for Amaretti biscuits and, as much as I think this would be a nice flavour, I am curious as to why an Italian biscuit would be a headliner in a Scottish dessert!