Whim-Wham is a traditional Scottish recipe for a classic and very easy to make trifle of sponge fingers soaked in alcohol that's covered with cream and yoghurt. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Whim-Wham.
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This is a classic (and very easy to make) Scottish trifle from the 18th century. This dish cannot be made in advanced and needs to be prepared about 30 minutes before you're due to serve.
Melt the butter in a pan and use to gently fry the almonds until uniformly golden brown (stir frequently to prevent burning). Add the sugar and continue coking for 1 minute, stirring continuously. Turn the mixture onto a greased baking sheet, spread out then set aside to cool.
About 30 minutes before you're ready to serve break the sponge fingers in half and arrange in the base of your serving bowl. Whisk together the sherry, brandy, orange zest and orange juice in a bowl then pour over the sponge fingers. Set aside to soak for about 25 minutes.
When ready to serve whip the cream until it just forms peaks that hold their shape then gently fold-in the yoghurt. Spoon this on top of the sponge then roughly chop the almond mixture and sprinkle on top of the trifle. Serve immediately.
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