Tipsy laird trifle
Serves: 8
Prep time: 40 minsTotal time: 
Recipe photograph by Martin Poole
Tipsy laird trifle
This whisky-soaked version of a classic trifle is a must at Scottish celebrations like Burns Night
Serves: 8
Prep time: 40 minsTotal time: 
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Nutritional information (per serving)
Calories
669Kcal
Fat
48gr
Saturates
30gr
Carbs
50gr
Sugars
40gr
Fibre
1gr
Protein
5gr
Salt
0.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 100g caster sugar
- 2 cinnamon sticks
- 4 oranges, peeled and segmented
- 1 x 275g Madeira cake
- 150ml whisky liqueur (such as Drambuie or Glayva)
- 4 tbsp tipsy marmalade - see the link at the top of this recipe
- 400g thick custard
- 600ml double cream
- 3 shortbread fingers
- ground cinnamon, to dust
Step by step
How to make marmalade
For this trifle you will need our tipsy marmalade recipe.
Alternatively, you can make our classic Seville orange marmalade.
Alternatively, you can make our classic Seville orange marmalade.
- Put the sugar in a pan with the cinnamon sticks and 100ml water. Heat gently, stirring until the sugar has dissolved, then bring to a simmer. Add the orange segments and simmer gently for 10 minutes until syrupy. Remove from the heat and leave to cool.
- Cut the Madeira cake into chunky slices and use to line the base of a trifle bowl, trimming and fitting as necessary so that the whole base is covered. Slowly pour over half of the whisky liqueur, ensuring all of the sponge gets a good drizzling. Top with the marmalade, spreading it out in an even layer. Drain the fruit from its syrup (this can be chilled and saved for making cocktails), then scatter the orange segments over the marmalade. Spoon the custard over. Combine the cream with the remaining whisky liqueur and whisk to very soft peaks. Spoon or pipe this over the top of the custard layer and chill for 1-2 hours before serving.
- Just before serving, crumble the shortbread biscuits and scatter over the top. Dust with a little cinnamon to serve. Leftovers keep for 1-2 days in the fridge.
