Typsy Laird - Scottish Drambuie Trifle for a Burns Night Supper

Ingredients

TRIFLE

• 1 Victoria sponge cake, cut into slices
• 12 ounces raspberry jam
• 1 glass sherry wine
• 2 tablespoons drambuie
• 12 ounces fresh raspberries or frozen raspberries
• 2 sliced bananas
• 1/2 pint double cream
• 1 tablespoon caster sugar
• toasted almond

EGG CUSTARD

• 8 fluid ounces milk
• 5 fluid ounces double cream
• 2 egg yolks
• 1 ounce caster sugar
• 3 drops vanilla essence

Directions

1. 1

   How To Make Scottish Typsy Laird Sherry Trifle.

2. 2

   Put the sponge into the bottom of a large glass bowl. Spread the raspberry jam over the sponges.

3. 3

   Mix the sherry and the drambuie in a glass and then sprinkle the liquid over the sponge base.

4. 4

   Once the liquid has soaked into the sponge then add a layer of raspberries and the bananas. (Bananas are an optional ingredient and may not appear in many traditional recipes for Typsy Laird.).

5. 5

   How to make the Egg Custard.

6. 6

   Make the custard by whisking the egg yolks, the sugar and the vanilla essence until it becomes pale and creamy.

7. 7

   Add the cream and milk from the custard ingredients to a saucepan and heat the mixture until it reaches boiling point. Stir this into the custard mixture.

8. 8

   Put this mixture into a new saucepan and stir continuously over a low heat. The mixture should now start to thicken. Once thick pour into a separate bowl and set aside to cool, sprinkle a little sugar over the top to avoid a "skin" forming.

9. 9

   Once cooled, pour the egg custard over the layered fruit and alcohol soaked sponge. Spread out it out evenly - again, sprinkle with a little sugar to avoid a skin forming.

10. 10

    Whip the double cream then add the sugar and spoon this mixture onto the custard.

11. 11

    Decorate with the toasted almonds.