Indulge yourself with a dessert that’s both luxurious and steeped in history. The Royal Tipsy Laird Trifle is a decadent twist on the traditional trifle, incorporating the rich flavors of Drambuie, a Scottish heather honey whisky, into this classic dessert. This recipe, which I had the pleasure of preparing at Balmoral Castle for Her Majesty, combines luscious fruit layers with creamy custard and sponge, all topped with smooth whipped cream and chocolate. Dive into a dessert fit for royalty with this treasured family recipe from Darren McGrady.
Ingredients:
For the Sponge Layer:
- 1 dry sponge cake
- Raspberry, strawberry, or apricot jam (as per preference)
For the Sugar Syrup:
- Equal parts sugar and water
For the Alcohol:
- Drambuie (or sherry, if preferred)
For the Fruit Layer:
- Raspberries
- Strawberries
- Blueberries
For the Custard:
- Egg yolks
- Sugar
- Cornstarch
- Vanilla bean paste or extract
- Cream
For the Topping:
- Whipped cream
- Grated chocolate
Instructions:
1. Cut the dry sponge cake into thin strips and spread your choice of jam to create little sandwich fingers.
2. Lay pieces of the jam-sandwiched sponge at the bottom of a trifle bowl, and line the sides of the bowl with more sponge pieces for visual appeal.
3. Prepare the sugar syrup by boiling equal parts sugar and water until the sugar dissolves.
4. While still warm, pour the sugar syrup over the sponge layer.
5. Carefully drizzle the Drambuie over the sponge; be mindful of the quantity based on your guests’ preferences.
6. Layer the fresh raspberries, strawberries, and blueberries evenly on top of the sponge, pressing them gently into place.
For the Custard:
7. Whisk egg yolks with sugar, cornstarch, and vanilla bean paste in a bowl.
8. Bring cream to a boil and then slowly whisk it into the egg mixture.
9. Transfer the mixture back into the pan and cook on the stove, whisking continuously until thickened.
Assembling the Trifle:
10. Pour the freshly made custard over the fruit layer, spreading it to cover evenly.
11. Refrigerate the trifle to allow the custard to set; making it a day ahead is perfect.
12. Before serving, decorate with whipped cream and grate chocolate over the top.
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Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes plus chilling
Servings: 8-10
Equipment: Trifle bowl, saucepan, whisk
Cooking Tips:
- The sponge cake works best if it's a day old, so it can absorb the syrup and alcohol well.
- Make sure to cool the sugar syrup slightly before pouring to prevent the sponge from becoming soggy.
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This recipe is attributed to Darren McGrady, and more of his incredible dishes can be found on his YouTube channel: https://www.youtube.com/@Darren_McGrady
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