Typsy Laird is the Sottish version of the English trifle. It can be served anytime of the year, but is traditionally enjoyed on Hogmanay (New Years) and as part of a Robert Burns Supper.
You can make a non alcoholic version using fruit juice to soak the biscuits.
Typsy Laird, the Scottish Trifle
- 8 large lady fingers
- 3 tbsp. raspberry jam
- 6 large digestive or ratafia biscuits
- 1 cup sweet sherry adjust amount to your taste
- 2 tbsp. Whisky or Drambuie
- 1/2 cup fresh raspberries
- 1 cup whipping cream
- 1 tbsp. caster sugar
- 1/4 cup Flaked almonds, toasted to decorate
- 1.5 ounces of caster sugar
- 4 drops of vanilla essence
- 2 egg yolks
- 1 cup milk
- 2/3 cup whipping
Make the Custard
- This can be prepared in advance. Beat egg yolks with the sugar until pale.
- In a medium sauce pan, heat the cream, milk and vanilla until it is just ready to boil. Pour into the beaten egg mixture, blending well. Return to the pan over a low heat and stir continuously until thickened.
- Transfer to a bowl, cover with plastic wrap, resting on the surface and set aside to cool.
Soak the Sponges
- Spread the lady fingers with the raspberry jam. You can either lay directly in the bottom of a large glass bowl or dessert glasses,, or set on a glass tray so you can create layers in the final assembly.
- Roughly crush the biscuits and scatter over the jammed pieces. Mix the sherry and whisky (or Drambuie) and pour over the biscuit and sponge. Leave it to soak in.
Whip the Cream and Assemble
- Whip cream and sugar until you achieve thick peaks. Fold in more whisky if preferred.
- Assemble by pouring the cooled custard over the biscuits, then whipped cream, and finally raspberries. If you are layering use the same steps. Finish with flaked almonds.