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.