Recipe Details

Scottish Trifle

Summary

This sweet will enable you to do the Highland Fling in minutes. Serves 6-8

Ingredients

• 3 Trifle Sponges
• 100 g raspberry jam
• 250 g raspberries
• 150 g flapjacks
• 1 orange
• 50 ml whiskey
• 50 g icing sugar plus extra for dusting
• 300 ml double cream

Method

Have ready a 20cm trifle dish at least 7cm deep. Slice the trifle sponges and arrange in the base of the dish. Work the jam in a bowl with a wooden spoon until smooth, then stir in the raspberries, reserving a few as garnish. Spoon the raspberry mixture over the sponges. Crumble the flapjacks and scatter them over.

Finely grate the orange zest and squeeze and strain 100ml fresh juice.

Whisk the orange zest and juice with the whiskey snd icing sugar in a large bowl. Using a hand held electric whisk, slowly whisk in the cream in a thin stream and continue to whisk until light and fluffy, the consistency of softly whipped cream (take care not to overwhisk or the mixture may seperate)
Smooth the whiskey cream over the trifle. cover with clingfilm and chill overnight (the cream will firm up and the juices will permeate the sponge.)
Just before serving decorate with a few raspberries and dust with icing sugar.