Scottish Trifle Recipes

Typsy Laird, Authentic Scottish Trifle for Christmas and …

WebDec 16, 2018 · 1. Build the base. Just as any other trifle recipe, the amount of the ingredients isn’t crucial. Place pieces of sponge cake in the bottom …

Rating: 4.9/5(49)
1. Break the sponge cake into pieces and place on the bottom of a trifle bowl (or individual bowls).
2. Place the Sherry and Drambuie in a measuring jug. Heat the jam slightly and add a little of the liquor to make it a bit runny. Pour the jam over the cake evenly.
3. Add the crushed biscuits on top of the jam and sprinkle the lemon rind over the biscuits.
4. Next, douse the liquor over the top of the crushed biscuits. Leave to soak.

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Typsy Laird, the Scottish Trifle Downton Abbey Cooks

WebJan 22, 2019 · Beat egg yolks with the sugar until pale. In a medium sauce pan, heat the cream, milk and vanilla until it is just ready to boil. Pour …

1. This can be prepared in advance. Beat egg yolks with the sugar until pale.
2. Spread the lady fingers with the raspberry jam. You can either lay directly in the bottom of a large glass bowl or dessert glasses,, or set on a glass tray so you can create layers in the final assembly.
3. Whip cream and sugar until you achieve thick peaks. Fold in more whisky if preferred.

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Cranachan Trifle (Scottish Raspberry Dessert) Scotch …

WebMar 12, 2021 · Step 3: Assemble the Cranachan. Spoon some of the macerated raspberries in a low ball glass to cover the bottom, then add …

1. Prepare the oats: Heat a large cast iron skillet over medium heat. Add the oats and toast until very lightly browned, stirring frequently to keep from burning. Put the half of the oats in a bowl and add ⅓ cup (70g) of the whisky. Cover the bowl and let the oats stand on the counter for several hours to soften. Set the rest aside.
2. Prepare the raspberries and whipped cream: Select a few raspberries (about 3 per serving) for garnish and set aside. Place the remaining raspberries in a bowl and sprinkle with sugar and 1 tablespoon each of the honey and whisky (or to taste). Lightly mash the mixture and let macerate until it’s softened, but not mushy. Set aside.
3. In a medium chilled bowl, whip the cream until it just starts to thicken, then add the remaining honey and whisky (or to taste). Whip the cream with a hand mixer until stiff peaks form (don't overwhip or you'll get whisky-flavored butter). Fold in the whisky-soaked oats.
4. Assemble the Cranachan: This dessert comes together in layers like a trifle, so try to make it as close to when you're ready to serve as possible.

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