- 6 cups diced sponge cake
- ½ cup raspberry jam, warmed
- 1 cup almond cookies, crumbled
- 1/3 cup Drambuie
- 2 cups crème anglaise (recipe below)
- 1 cup whipping cream
- 2 teaspoons Drambuie
- ¼ cup slivered almonds
- ¼ cup candied citrus peel (optional)
Use about 3 cups of sponge cake to fill the base of a pretty glass bowl. Top with raspberry jam and half the crumbled cookies. Add remaining cake and remaining cookies.
Pour Drambuie over cake mixture. Spoon over the crème anglaise. Chill.
Combine whipping cream and Drambuie in a large bowl and whisk together until cream holds soft peaks. Spoon it over the top. Decorate with slivered almonds and candied orange peel. (Alternatively, spoon over three-quarters of the whipped cream and whisk the remaining cream until stiff, then pipe rosettes over trifle.) Serves 8.
2 cups milk
3 tablespoons granulated sugar
4 egg yolks
1 teaspoon cornstarch
1 teaspoon vanilla
Combine milk and sugar in a small heavy-bottomed pot over medium-high heat and cook until bubbles appear around the edges but mixture is not yet boiling, about 5 minutes.
Whisk together egg yolks and cornstarch in a large bowl. Pour in milk mixture, whisking constantly, to combine. Return mixture to pot and cook over low heat, whisking constantly, for 8 minutes, or until custard is as thick as heavy cream. Add vanilla. Immediately pour into a bowl and let cool.
*This recipe appeared as part of a Burn's Night Dinner