Typsy Laird - Scottish Drambuie Trifle For A Burns Night Supper - cooking recipe

Ingredients

TRIFLE
1 Victoria sponge cake, cut into slices
12 ounces raspberry jam
1 glass sherry wine
2 tablespoons drambuie
12 ounces fresh raspberries or 12 ounces frozen raspberries
2 sliced bananas
1/2 pint double cream
1 tablespoon caster sugar
toasted almond
EGG CUSTARD
8 fluid ounces milk
5 fluid ounces double cream
2 egg yolks
1 ounce caster sugar
3 drops vanilla essence

Preparation

How To Make Scottish Typsy Laird Sherry Trifle.
Put the sponge into the bottom of a large glass bowl. Spread the raspberry jam over the sponges.
Mix the sherry and the drambuie in a glass and then sprinkle the liquid over the sponge base.
Once the liquid has soaked into the sponge then add a layer of raspberries and the bananas. (Bananas are an optional ingredient and may not appear in many traditional recipes for Typsy Laird.).
How to make the Egg Custard.
Make the custard by whisking the egg yolks, the sugar and the vanilla essence until it becomes pale and creamy.
Add the cream and milk from the custard ingredients to a saucepan and heat the mixture until it reaches boiling point. Stir this into the custard mixture.
Put this mixture into a new saucepan and stir continuously over a low heat. The mixture should now start to thicken. Once thick pour into a separate bowl and set aside to cool, sprinkle a little sugar over the top to avoid a \"skin\" forming.
Once cooled, pour the egg custard over the layered fruit and alcohol soaked sponge. Spread out it out evenly - again, sprinkle with a little sugar to avoid a skin forming.
Whip the double cream then add the sugar and spoon this mixture onto the custard.
Decorate with the toasted almonds.