Scotch trifle recipe

Scotch Trifle recipe

This article was published by: Matthew

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♼ Recipe origin is unknown. Scotch trifle recipe, recipe Rating: 4.5
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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