Scotch
Trifle
This is a popular
sweet, particularly at Christmas time.
The version below is known as the "Typsy Laird" as it contains sherry and Drambuie liqueur (or else whisky
or brandy). If you don't want to be typsy, you can use fruit juice instead.
Likewise, if you don't want to make your own custard, the commercial variety
will do.
You can make your own Ratafia biscuits or use almond flavoured
cookies or dried macaroons instead.
Ingredients:
6 sponge cakes
Half pound raspberry or strawberry jam
2oz ratafia biscuits
Rind from a lemon, finely grated
Vanilla essence/extract
Quarter pint double (whipping) cream
Flaked browned almonds, glacé cherries, angelica
Quarter pint medium sweet sherry
2 tablespoons Drambuie
Ingredients for Custard:
4 egg yolks
2 egg whites
1 pint milk
1oz caster (granulated) sugar
Method:
The custard is made by putting the milk and sugar into a saucepan and
bringing to the boil. Mix egg yolks and whites and pour the hot milk over
them, stirring well. Return to the saucepan and stir over a gentle heat
with a wooden spoon. When the custard runs in ribbons down the back of
the spoon strain into a basin cover with dampened greaseproof paper
to stop a skin forming.
Split the sponges mix
with jam put in a glass dish. Crush the ratafia biscuits scatter
on top with the lemon rind. Mix the sherry and Drambuie and pour over
the sponges. Leave to soak.
Pour the custard evenly
over the sponge etc. Whip the cream until stiff and sweeten a little,
if preferred. Spread over the trifle. Sprinkle with flaked almonds, small
ratafia biscuits, sliced angelica.
If you have any "hundreds and thousands" confection, sprinkle that on too, just before the trifle is served.
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