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Scotch trifle recipe

Posted on Apr 20th, 2022
by Matthew
Categories:
  • Recipes

Scotch Trifle recipe


This article was published by: Matthew

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⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
  • custard
  • Dessert
  • scotch trifle
  • sponge cake
  • whipped cream

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
The Scotch trifle recipe is a classic dessert that combines layers of sponge cake, fruit, custard, and whipped cream. It is a delightful and indulgent treat that is perfect for any occasion. This recipe yields a delicious trifle that serves approximately 8-10 people.

Keywords: scotch trifle, dessert, sponge cake, custard, and whipped cream.

scotch trifle recipe details


By thesmartcookiecook.com
A recipe of Scotch trifle recipe. Read more below.
Scotch trifle recipe, recipe Rating: 4.5
Number of votes:99


Ingredients

6  sponge cakes, or approx 20 Boudoir biscuits
250 g raspberry or strawberry jam
60 g Ratafia biscuits, almond macaroons or Amaretti biscuits
1 medium lemon, zest only
vanilla extract
150 ml double cream
icing sugar, optional
flaked almonds, glacé cherries and candied angelica, for decoration
150 ml medium sweet sherry
2 tbsp Drambuie
For the Custard:
2 medium eggs, separated
2  egg yolks
600 ml milk
30 g caster sugar

Instructions

Custard:
Place the milk and sugar in a saucepan and bring to the boil. Beat the egg whites and yolks together in a bowl and pour the hot milk over them, stirring well. Return the mixture to the pan and stir with a wooden spoon over a medium heat until it thickens and coats the back of a spoon. Strain the custard into a bowl and cover with dampened greaseproof paper.

Split the sponge cakes, mix with the jam and place in a glass bowl. Crush the ratafia biscuits or macaroons and scatter on top with the lemon zest.

Mix the sherry and Drambuie and pour over the sponges.

Whip the cream until stiff and add a little icing sugar if you wish. Spread on top of the trifle. Sprinkle with decorative fruits etc.

Chill lightly before serving.

About the recipe:
Also known as ‘Typsy Laird’ in consequence of the amount of alcohol it contains. It is distinguished from English trifle by its use of ratafia biscuits or almond macaroons.

Preparation time:

ca. 30 min

Grade of difficulty:
medium
Calories per portion:
n/a



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As seen in:as seen inThe recipe has been tried out and should turn out to be tasty (with respect to one's subjective taste). In case you get poor results kindly re-check the instructions and repeat the process. If you find an error or have a complaint, do not hesitate to leave a comment or contact us via contact form.

Reference: Scotch trifle recipe

Recipe type: xarchivex

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  • custard
  • Dessert
  • scotch trifle
  • sponge cake
  • whipped cream

Matthew

An amateur chef, mainly cooking for friends and peers. Likes to drink good wine, too. Sous-vide apprentice. Prefers salty food over sweetstuff.

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