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Tipsy Laird is essentially a whisky trifle.  An ideal dessert for a Burns supper.

Ingredients

6 tbsp single malt whisky

Zest and juice of 1 orange

450 grams/1lb raspberries

5 trifle sponges

110 grams / 4 ounces grated white chocolate

A carton of decent fresh custard

400 millilitres  / 13 fluid ounces double cream

A tub of mascarpone cheese

55 grams / 2 ounces flaked almonds, toasted

To prepare

1. In a shallow bowl, mix the orange juice and the whisky.

2. Halve the trifle sponges horizontally.  Dunk each of the pieces into the whisky and orange mixture, then place them into the bottom of a trifle bowl.

3. Scatter the grated chocolate and the raspberries over the top of the trifle sponges.

4. Pour the custard over the top.

5. Half whip the double cream, add the mascarpone then spoon over the trifle.  Before serving scatter the toasted almonds over the top.

This entry was posted on Tuesday, January 11th, 2011 at 3:28 pm and is filed under Blog, recipes, special occasions, traditions. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.