Raspberry Drambuie Tipsy Laird With Orange Vanilla Custard
| 3 hours 40 minutes
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Serve this Raspberry Tipsy Laird in a large trifle bowl, featuring layers of orange vanilla custard, fresh raspberries, sponge smothered in bramble jam, and topped with whipped cream. A versatile, homemade dessert everyone will love!
Raspberry Drambuie Tipsy Laird With Orange Vanilla Custard
Serve this Raspberry Tipsy Laird in a large trifle bowl, featuring layers of orange vanilla custard, fresh raspberries, sponge smoth…
For The Perfect Tipsy Laird Trifle
- Layer Precision: Carefully arrange the raspberries and cake slices for a visually appealing layered trifle when served.
- Firm Cake Layers: Freezing the cake briefly helps with slicing and ensures the jam doesn’t seep too much into the other layers.
- Whipped Cream Sweetness: Add a pinch of orange zest or a dash of vanilla extract to the whipped cream for extra flavor.
- Make Ahead: The trifle can be assembled up to 24 hours in advance. This allows the flavors to meld beautifully. Add the whipped cream and toppings just before serving.
What You Need
FOR THE CUSTARD
- Single Cream (1 1/4 cups): Provides a lighter base for the custard. Substitute with whipping cream for a richer texture.
- Whole Milk (1 1/4 cups): Adds creaminess and balance. Full-fat milk works best, but semi-skimmed can be used in a pinch.
- Granulated Sugar (5 tbsp or approx. 75g): Sweetens the custard. Adjust slightly if your raspberries or jam are particularly sweet.
- Salt (1/4 tsp): Enhances the flavor and balances the sweetness.
- Vanilla Bean (1/2 bean, split, seeds scraped): Offers a luxurious, aromatic flavour. Replace with 1/2 tsp high-quality vanilla extract if needed.
- Orange Zest (from 1 orange): Brighten the custard with a subtle citrus note. Grate fresh for the best results.
- Egg Yolks (4 large): Essential for thickening the custard and adding richness.
- Cornstarch (1 1/2 tbsp): Helps thicken the custard for a silky texture.
- Unsalted Butter (1/4 cup or approx. 60g, cubed): Adds creaminess and a glossy finish.
FOR THE TIPSY LAIRD TRIFLE
- Raspberries (300g, fresh or frozen): Add a tart, fruity layer. Frozen raspberries are convenient but thaw them before use. Reserve extra for decoration.
- Icing Sugar (1½ tbsp): Sweetens the raspberry layer and balances its tartness.
- Madeira Cake or Trifle Sponges (300g or 8 sponges): Acts as the base layer. You can substitute pound cake or even a plain sponge cake if necessary.
- Blackberry Jam (8 tbsp): Adds sweetness and a complementary flavour. Alternatives include seedless raspberry jam or bramble jelly.
- Drambuie Whisky Liqueur (5 tbsp): Gives the dessert its classic boozy twist. Substitute with orange juice for a non-alcoholic version.
- Orange Juice (from 1 large orange): Moistens the cake layers and enhances the citrus notes.
FOR THE TOPPING
- Double Cream (400ml): Whip this to create a luscious topping. You can use heavy cream if double cream isn’t available.
- Icing Sugar (1½ tbsp): Sweetens the whipped cream topping.
- Toasted Shortbread (optional): Crumbled over the top for a crunchy, buttery finish.
- Fresh Raspberries: For a decorative garnish.
Variations & Substitutions
- Cream Options: For a lighter custard, use half and half or single cream. For extra decadence, stick to whipping cream or heavy cream.
- Fruit Variations: If raspberries aren’t available, use strawberries, blackberries, or a mix of your favourite berries.
- Alcohol-Free Version: Swap Drambuie with orange juice or leave it out entirely.
- Jam Choices: Blackberry jam works well, but you can experiment with raspberry, bramble, or even marmalade for a tangy twist.
- Gluten-Free Option: Use gluten-free sponge cake or brownies in place of the Madeira cake.
Saving the Tipsy Laird for Later
- Storage: Cover the trifle tightly with plastic wrap or an airtight lid and store it in the refrigerator for up to 3 days. For longer storage, keep individual components separate.
- Freezing: While the custard and assembled trifle don’t freeze well, you can freeze the Madeira cake layers before assembling for up to 1 month. Wrap them tightly to prevent freezer burn.
Serving Tipsy Laird to a Crowd
Serving Tipsy Laird to a small crowd can be a bit tricky. Use a large spoon to scoop out portions, making sure everyone gets a bit of each layer. Remember, this trifle isn’t meant to hold its shape like a cake slice—its soft, fruit-filled base makes it wonderfully indulgent and perfectly imperfect for sharing.
For informal gatherings, the fun often lies in communal scooping, with guests diving in for seconds and dunking shortbread or biscuits into the luscious custard.
To elevate the experience, serve alongside oat biscuits, macaroons, or extra sponge slices. These additions not only provide delightful textures but also add a decorative and versatile touch to your dessert table.
Health Info
Scottish Tipsy Laird Recipe
Servings 8 people
Description
Serve this Raspberry Tipsy Laird in a large trifle bowl, featuring layers of orange vanilla custard, fresh raspberries, sponge smothered in bramble jam, and topped with whipped cream. A versatile, homemade dessert everyone will love!
Ingredients
Orange Vanilla Custard
- 1¼ cups single cream or whipping cream for a richer creamy texture
- 1¼ cups whole milk
- 5 tbsp granulated sugar approximately 75g
- ¼ tsp salt
- ½ tsp vanilla extract or ½ vanilla bean split lengthwise, seeds scraped
- 4 large egg yolks
- 1½ tbsp cornstarch
- ¼ cup unsalted butter cut into cubes (approximately 60g)
- Zest of 1 orange
Tipsy Laird
- 300 g fresh raspberries fresh or frozen, plus extra to decorate
- 1½ tbsp icing sugar
- 300 g Madeira cake or 1 packet trifle sponges containing 8 sponges, thinly sliced
- 5 tbsp Drambuie whisky liqueur
- Juice of 1 orange
- 400 ml double cream
- 8 tbsp blackberry jam
- 2 cups whipping cream
Instructions
For the Custard:
- Whisk to combine the milk, single cream (or half and half), sugar, salt, orange zest, and vanilla (extract or the split vanilla bean with seeds scraped) in a medium-sized saucepan. Add the vanilla bean pod (if using) to the pot and place over medium-low heat. Heat the milk mixture until steam begins to gather on the surface.
- While the milk mixture heats, whisk the cornstarch into the egg yolks until fully incorporated. Set aside.
- Remove the vanilla pod from the milk mixture and discard it. Pour two ladles of the hot milk mixture into the yolk mixture while whisking constantly to temper the eggs. Then, pour the yolk mixture into the saucepan, and continue heating the custard over low-medium heat until it gently simmers and thickens.
- Remove the saucepan from the heat and stir in the butter and Drambuie (if using). Stir until the butter melts and is fully incorporated.
- Pour the custard into an 8×8 baking pan and cover with plastic wrap, making sure it touches the surface of the custard to prevent a skin from forming. Chill in the fridge for at least 3 hours, or overnight.
Assembling the Tipsy Laird:
For the Base:
- Base: Slice a few raspberries in half and line the outer edge of the trifle dish with the halves, cut-side facing out. Scatter the rest of the halved raspberries across the base of the trifle dish. Optionally, press down lightly with the back of a spoon to release some of the berry juices.
- Cut the Madeira cake or sponge cakes in half and drizzle the remaining Drambuie over each half. Spread the blackberry jam over both cake halves and sandwich them together. Wrap tightly in plastic wrap and place in the freezer for about 15 minutes to firm up.
- Slice the jam-filled cake sandwich into 1-inch slices and cut those slices in half. Arrange these slices in the trifle dish over the raspberries, lining the outer edges and covering the base. Use about half of the slices, depending on the size of your dish.
- Layer the remaining halved raspberries over the cake slices in the same manner as the first layer.
- Place the remaining jam cake sandwiches on top, then pour the chilled custard over the top.
- Cover the trifle tightly with plastic wrap and refrigerate for at least 3 hours, or overnight.
Whipped Cream Topping:
- When ready to serve, whip the whipping cream and icing sugar in a stand mixer fitted with a whisk attachment on high speed until stiff peaks form.
- Spoon the whipped cream over the top of the chilled trifle. Decorate with fresh raspberries and toasted shortbread, then dust lightly with icing sugar.
Recipe Notes
- Vanilla Options: Use a split vanilla bean for an aromatic, authentic flavour, or substitute with high-quality vanilla extract.
- Orange Zest: For the best flavour, zest the orange directly before adding it to the custard. Avoid grating into the pith, as it can taste bitter.
- Cream for Custard: Use single cream or half and half if you’re American
- Drambuie: If you’d like a non-alcoholic version, replace Drambuie with an equal amount of orange juice.
- Toasting Shortbread: Toasting the shortbread crumbs enhances their nutty flavour and provides a delightful crunch for the topping.