Tipsy Laird

Tipsy Laird is a traditional Scottish recipe for a classic trifle of sponge fingers dipped in whisky and orange juice that are topped with raspberries, white chocolate and custard before being finished with a cream and mascarpone cheese mix and garnished with slivered almonds and which is often served at a Burns supper. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Tipsy Laird.

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Dessert Recipes Milk Recipes Cheese Recipes Scottish Recipes

This is a classic Scottish whisky-flavoured trifle with raspberries that is commonly served on Burns Night.

Ingredients:

6 tbsp whisky
juice of 1 orange
freshly-grated zest of 1 orange
5 sponge fingers for trifles
500g raspberries
110g white chocolate, grated
500ml thick vanilla custard
400ml double cream
250g mascarpone cheese (or use this site's recipe for home-made mascarpone)
60g flaked almonds, toasted

Method:

Whisk together the whisky and orange juice then pour into the base of a shallow bowl. Cut the sponge fingers in half horizontally then dunk each piece in the whisky and orange mix then arrange in the base of a trifle bowl.

Scatter the raspberries over the top then sprinkle over the grated chocolate before pouring over the custard.

Pour the cream into a bowl and beat until half whipped then mix in the mascarpone cheese and orange zest and spoon this mixture over the top of the trifle.

Scatter over the toasted almonds and serve immediately.

Find more classic Burns Night recipes here and more classic New Year/Hogmanay recipes here.