Tipsy Laird with Drambuie
A Scottish trifle dessert made with the Isle of Skye whisky liqueur, Drambuie. The Tipsy Laird Trifle is so light and delicious, it’s the perfect finale for any Burns Night celebration.
- You will need6 large individual serving dishes
- Prepare45 minutes
FOR THE CUSTARD
- 6 egg yolks
- 3 tablespoons caster sugar
- 2 teaspoons vanilla bean paste
- 4 teaspoons cornflour
- 550ml whole milk
FOR THE RASPBERRY COULIS
- 200g fresh raspberries
- 1 tablespoon lemon juice
- 1½ tablespoons icing sugar
FOR THE BASE
- 300g vanilla sponge cake
- 2 tablespoons raspberry jam
- 4 tablespoons Drambuie Whisky Liqueur
- 300g fresh raspberries
FOR THE DRAMBUIE SYLLABUB
- 3 egg whites
- 100g caster sugar
- 300ml double cream
- 75ml Drambuie Whisky Liqueur
FOR THE GARNISH
- 200g fresh raspberries
- Bronze sprinkles
MAKE THE CUSTARD
1. Whisk the egg yolks, vanilla bean paste, sugar and cornflour together until well combined.
2. Meanwhile, heat the milk until scalding but do not let it boil.
3. Slowly pour the hot milk into the egg yolk mixture, whisking constantly.
4. Pour the custard back into the pan and heat gently, stirring constantly with a wooden spoon, until the custard thickens.
5. Pass the custard through a sieve to ensure a smooth finish, then cover the surface with food wrap and allow to cool completely.
PREPARE THE BASE
1. Make the coulis by mixing the raspberries, lemon juice and icing sugar together, then press through a sieve to extract the sauce. Discard the seeds.
2. Sandwich the sponge cake together with the jam, cut into small pieces and divide between the serving glasses.
3. Sprinkle 2 teaspoons of the Drambuie over each bowl.
4. Divide the raspberries between the bowls.
5. Finally, spoon the coulis over the sponge cake pieces.
6. Let the base stand for 30 minutes before topping with the cooled custard.
7. Refrigerate for 3-4 hours.
MAKE THE DRAMBUIE SYLLABUB TOPPING
1. Whip the egg whites to stiff peaks then whisk in the sugar, a spoonful at a time, to create a thick and glossy meringue.
2. In a medium bowl beat the double cream and Drambuie together until they reach the soft peak stage.
3. Use a large metal spoon to fold the meringue mixture through the cream.
4. Pipe or spoon the syllabub over the custard.
5. Either serve immediately or store in the fridge for up to 24 hours.
1. Top each trifle with 5-6 raspberries.
2. Scatter ½ teaspoon of bronze-coloured sprinkles over each bowl.