Tipsy laird




For all intense purposes, this is a whiskey trifle, but it can be more than that. At its very basic leave it is just like a trifle but you have put some whiskey in it but at its very best you can go right over the top. Personally, this particular version is a good one as it used the best taste combinations of raspberries and white chocolate.

You will need
6 tbsp whisky
The juice of 1 orange
2 tbsp raspberry jam
5 trifle sponges
450g/1lb raspberries
110g/4oz white chocolate
450ml/1pt fresh custard
400ml/13fl oz double cream
150g/5oz cream cheese
55g/2oz toasted flaked almonds and chopped nuts mixed

This recipe is made in three stages and all are relatively easy. Fist the base, you need to take your trifle sponge and dip that in the whiskey and place that on the bottom of the bowl . Now take your jam and orange juice, heat that in a pan, and then pass that through a sieve on to the sponge in the bowl. Let that soak in to the sponge and add any whiskey that you have left. Then on top of that put your raspberries.

Second stage is to make your custard and for this, you start by melting your white chocolate in a bowl over some hot water. Once the chocolate has melted work the cream cheese in to the chocolate until you have a smooth consistency. Finally add your custard to this and mix it all together. Then pure over the top of every thing in the bowl and let this set in the fridge for about half an hour.

Finally whip your cream, spread that over the top, garnish with a selection of toasted almonds, and toasted chopped nuts.

The whiskey white chocolate and raspberries are a combination that you will find very hard to resist. 

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