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Tipsy Laird

Tipsy Laird

A traditional Scottish trifle layered with whisky-soaked sponge, raspberries, custard and cream.

25 mins total for first methodServes 6On the Hob
Ingredients ↓Method ↓

Ingredients

Method

25 mins prep25 mins total

  1. Put the sponge pieces in the base of a large glass bowl or divide them between six glasses. Drizzle over the whisky and leave for 10 minutes so the sponge can absorb it.

  2. Toss the raspberries with the honey, lightly crushing a few to release their juice while keeping most of the berries whole.

  3. Spoon the raspberries and their juice over the sponge, then spread or pipe the custard over the top.

  4. Whip the double cream with the icing sugar until it forms soft peaks, then spoon it over the custard.

  5. Finish with the reserved raspberries and toasted almonds. Chill for at least 1 hour before serving so the layers settle.

Notes

For a milder dessert, replace half the whisky with a little raspberry juice or use less whisky overall.
Assemble up to 4 hours ahead and keep chilled; add the almonds just before serving so they stay crisp.
About this recipe

Tipsy laird is Scotland’s celebratory trifle, with sponge cake soaked in whisky, tart raspberries, creamy custard and softly whipped cream.

Assemble it in one glass bowl for a generous centrepiece, or divide it into individual glasses for an easier dinner-party finish.

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