Of course, you don't have to prepare it for your Burns Supper, it can be made for any occasion and is ideal for sharing with friends.
Tipsy Laird TrifleServes: 6–8
Ingredients:1 Victoria sponge cake or Madiera cake, cut into fingers
330g (12 oz) raspberry jam
2 tbsp Drambuie
330g (12 oz) fresh raspberries
2 bananas, sliced (optional)
300ml (1/2 pint) double cream
1 tbsp caster sugar
For the Custard:225ml (1 cup, scant) whole milk
150ml (3/5 cup) double cream
2 egg yolks
20g (1 oz) caster sugar
1/4 tsp vanilla extract
slivered almonds, toasted, for topping
Method:Arrange the sponge fingers over the base of a large glass trifle bowl. Spread over the raspberry jam.
Mix together the whisky and Drambuie in a glass, then sprinkle the mixture evenly over the sponge cake pieces.
Scatter over a layer of raspberries, and then a layer of bananas. Set aside.
In the meantime, prepare the custard. Whisk together the egg yolks, sugar and vanilla extract in a bowl until pale and creamy.
Combine the cream and milk in a saucepan and heat until just boiling. Take off the heat and, whisking constantly, beat into the egg mixture.
Pour the resultant mixture into a clean saucepan and cook, stirring constantly, over low heat. Continue cooking until the mixture is thick then pour into a bowl and set aside to cool. As the custard begins to cool, either scatter over a little sugar or lay a sheet of clingfilm (plastic wrap) over the top (this helps prevent a skin from forming).
Once the custard has cooled, pour it over the fruit and sponge fingers. Spread the custard out evenly then whip together the double cream and sugar until thick. Spoon this mixture over the custard.
Scatter over the almonds, chill and serve.
For more Burns night see the Celtnet Burns Night/Burns Supper history and recipes pages.