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Tipsy Laird

Celebrating Robbie Burns Day with this Tipsy Laird. Similar to a British trifle in terms of construction, this sweet treat swaps the sherry for Drambuie and features Scotland's pride and joy - the raspberry - prominently. Topped off with a snowcap of fresh whipped cream, this rich custard trifle is a delicious salute to Scotland that can be enjoyed at any time of the year.
Print Recipe
Prep Time 1 hour
Cook Time 45 minutes
Chilling Time 6 hours
Course Dessert
Cuisine Scottish
Servings 12

Equipment

  • Large Trifle Bowl

Ingredients
  

Madeira Cake

  • ¾ cup unsalted butter softened
  • ¾ cup granulated sugar
  • 1 lemon zested
  • 3 large eggs
  • 1 ¾ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 tbsp whipping cream

Drambuie Vanilla Custard

  • 2 cups half and half
  • 2 cups whole milk
  • ½ cup granulated sugar
  • ½ tsp salt
  • 1 vanilla bean split lengthwise, caviar removed
  • 8 large egg yolks
  • 5 tbsp cornstarch
  • ½ cup unsalted butter cut into cubes
  • 60 ml (2 fl oz) Drambuie

Tipsy Laird

  • 340 g (12 oz) fresh raspberries
  • 1 Madiera cake see above
  • 250 ml (8.5 fl oz) seedless raspberry jam
  • ½ cup Drambuie
  • 1 batch Drambuie Vanilla Custard see above
  • 3 ½ cups whipping cream
  • 2 tbsp icing sugar
  • 1 lemon zest cut into ribbons

Instructions
 

For the Madiera Cake

  • Preheat the oven to 350°F. Grease an 8x8 baking pan and line the base with parchment paper. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment place the butter, sugar and lemon zest. Beat on medium until light and fluffy. Scrape down the sides.
  • Beat the eggs in one at a time, waiting for each to be fully integrated before adding the next.
  • Using a fine-mesh strainer, sift the flour, salt and baking powder together in a large bowl. Whisk to fully incorporate. Sift the flour mixture over the egg/butter mixture and, using a rubber spatula, fold in the flour mixture until no streaks remain.
  • Stir the cream into the batter and pour it into the prepared pan. Using an offset spatula, smooth out the surface of the batter. Dust the cake with additional granulated sugar, then transfer to the oven and bake for 35-40 minutes, rotating once.
  • Take the cake out of the oven and let cool for 10 minutes in the pan before transferring to a cooling rack. Let cool completely.

For the Custard

  • While the cake is cooling, make the custard. Whisk to combine the milk, half and half, sugar, salt and vanilla caviar in a medium-sized saucepan. Add the vanilla bean pod to the pot and place over medium-low heat. Heat the milk mixture until steam begins to gather on the surface.
  • While you're waiting for the milk mixture to heat up, whisk the cornstarch into the egg yolks until fully incorporated. Set aside.
  • Remove the vanilla pod from the milk mixture and discard it. Pour two ladlesful of the hot milk mixture into the yolk mixture while whisking constantly to temper the eggs. Pour the yolk mixture into the saucepan and heat the custard until it comes up to a gentle simmer and thickens considerably.
  • Take the custard off of the heat and stir in the butter and Drambuie. Stir until the butter melts and is fully incorporated.
  • Pour the custard into an 8x8 baking pan and cover with plastic wrap. Make sure the wrap touches the surface of the custard to keep it from forming a skin. Transfer to the fridge and let chill for 3 hours or overnight.

For the Trifle

  • Slice a few raspberries in half and line the base of the trifle dish with the halves, cut-side facing out. Slice the domed top of the Madiera Cake off and cut it into cubes. Place the cubes in the center of the trifle dish and press them into an even layer. Pour half of the Drambuie over the cake cubes and set the trifle dish aside to let the cake soak.
  • Cut the remaining Madiera cake in half and pour the remaining Drambuie over each half. Cover both halves with raspberry jam and sandwich the two together. Wrap tightly with plastic wrap and transfer to the freezer. Let chill for 15 minutes.
  • Slice the cake jam sandwich into 1-inch slices. Cut those slices in half and use them to line the outside of the trifle dish on top of the raspberries you placed earlier. This should use about half of the slices depending on the dimensions of your trifle dish. Arrange another layer of raspberry halves on top of the cake slices the same way you arranged the first layer.
  • Spoon the remaining jam over the cake cubes in the center and pour in half of the custard. Place the remaining jam cake sandwiches on top and pour the remaining custard on top. Cover the trifle tightly with plastic wrap and transfer to the fridge. Let chill for at least 3 hours or overnight.
  • When ready to serve, pour the whipping cream into a stand mixer fitted with a whisk attachment. Add the icing sugar and whip on high until stiff peaks form. Spoon the whipping cream in a mound on top of the chilled trifle. Decorate the cream with ribbons of lemon zest and fresh raspberries. Serve immediately.
Keyword custard, drambuie, madeira cake, raspberry, sponge cake, whisky