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| Scotch Trifle |
| ingredients: |
6
sponge cakes
Half pound raspberry or strawberry
jam
2oz ratafia biscuits
Rind from a lemon, finely grated
Vanilla essence/extract
Quarter pint double (whipping)
cream
Flaked browned almonds, glacé
cherries, angelica
Quarter pint medium sweet sherry
2 tablespoons Drambuie
Ingredients for Custard:
4 egg yolks
2 egg whites
1 pint milk
1oz caster (granulated) sugar |
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| method: |
The
custard is made by putting the
milk and sugar into a saucepan
and bringing to the boil. Mix
egg yolks and whites and pour
the hot milk over them, stirring
well. Return to the saucepan
and stir over a gentle heat
with a wooden spoon. When the
custard runs in ribbons down
the back of the spoon, strain
into a basin and cover with
dampened greaseproof paper to
stop a skin forming.
Split the sponges, mix with
jam and put in a glass dish.
Crush the ratafia biscuits and
scatter on top with the lemon
rind. Mix the sherry and Drambuie
and pour over the sponges. Leave
to soak.
Pour the custard evenly over
the sponge etc. Whip the cream
until stiff and sweeten a little,
if preferred. Spread over the
trifle. Sprinkle with flaked
almonds, small ratafia biscuits,
sliced angelica. If you have
any "hundreds and thousands"
confection, sprinkle that on
too, just before the trifle
is served.. |
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| This
is a popular sweet, particularly at
Christmas time. The version below is
known as the "Typsy Laird"
as it contains sherry and Drambuie liqueur
(or else whisky or brandy). If you don't
want to be typsy, you can use fruit
juice instead. Likewise, if you don't
want to make your own custard, the commercial
variety will do. You can make your own
Ratafia biscuits or use almond flavoured
cookies or dried macaroons instead. |
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