Hogmanay Drambuie Trifle is a traditional Scottish recipe for a classic Hogmanay dessert of a shortbread biscuit, raspberry, custard and cream trifle flavoured with Drambuie. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Hogmanay Drambuie Trifle.
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Ingredients:
200g shortbread biscuits
259g raspberries (thaw if frozen)
4 tbsp Drambuie
600ml vanilla custard
300ml double cream
decorating gels (red, blue and green)
Method:
Roughly crush the shortbread biscuits and arrange half in the base of a glass serving dish. Top with the raspberries (and any raspberry juice) then top with the remaining biscuits and drizzle with the Drambuie.
Prepare the custard according to the recipe (or make 600ml custard with instant custard powder). Whilst still hot pour the custard over the raspberries and biscuits in the bowl. Set aside to cool and set.
Once the custard has set whip the cream until stiff then spread over the custard. Use a fork to decorate the top then, just before serving, add decorative patterns on the top wit the decorating gel. Alternatively you can just spread raspberries decoratively over the top.
