HAPPY HOLIDAYS
Here’s a recipe for a delicious dessert, the Tipsy Laird, a Scottish version of the classic sherry trifle which is often served on special occasions like Christmas or New Year’s Eve.
Tipsy Laird - makes 6 servings
Ingredients
- 8 sponge fingers
- 3 tablespoons of raspberry jam
- 6 digestive biscuits (or ratafia biscuits, or Maria cookies)
- 1 dram of sweet sherry
- 1 dram of whisky or Drambuie
- A handful of fresh raspberries
- 1 cup of double cream
- 1 tablespoon of caster (powdered) sugar
- Flaked almonds toasted to decorate
For the custard:
- 2 egg yolks
- 1.5 ounces of caster (powdered) sugar
- 4 drops of vanilla essence
- 1 cup of milk
- 2/3 cup of double cream
Method
Start by making the custard.
- Beat together the egg yolks and sugar until pale.
- Mix the cream, milk and vanilla in a pan and warm to just below boiling point.
- Pour into the beaten egg mixture, blending well.
- Return to the pan over a low heat and stir continuously until thickened.
- Transfer to a bowl and cool.
Next:
- Spread the sponge fingers with the raspberry jam and place in the bottom of a large glass bowl or small trifle dishes.
- Roughly crush the biscuits and scatter over the jammed sponge.
- Mix the sherry and whisky (or Drambuie) and pour over the biscuit and sponge.
- Leave it to soak in.
- Whisk the double cream and caster sugar to thick peaks and fold in more whisky if preferred.
- Pour the cooled custard over the sponge and top with a layer of raspberries.
- Spoon over the thickened cream and decorate with a scattering of toasted flaked almonds.
Enjoy!
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