Scotch Whisky Trifle
Submitted by pwarner
Scotch whisky trifle layered with espresso-caramel custard, Scotch-soaked pound cake, raspberry jam, fresh raspberries, bananas, and whipped cream topped with chocolate.
YIELD
12 servingsPREP
10 minCOOK
30 minREADY
40 minThis trifle is a layered showstopper with serious depth. Scotch-soaked pound cake, coffee-caramel custard, raspberry jam, fresh raspberries, sliced bananas, and a cloud of whisky-spiked whipped cream stacked in a glass bowl. Every spoonful hits different notes.
The custard is the backbone. Six egg yolks, dark brown sugar, and half-and-half cooked over a double boiler until thick enough to mound, then chilled and folded with espresso-laced whipped cream. That coffee-caramel flavor is what sets this apart from a standard English trifle.
Scotch appears three times: in the custard cream, soaked into the pound cake cubes, and whipped into the topping. It’s assertive but not boozy. The smoky warmth rounds out the sweetness and ties the layers together.
Chef Tips
- Chill the custard completely before folding in the cream. Warm custard deflates whipped cream and you’ll lose the airy texture.
- Warm the raspberry jam just until pourable, not hot. Hot jam melts the cake cubes into mush.
- Press some raspberries against the glass bowl wall as you layer. The visual payoff in a clear trifle bowl is half the point.
- Make the custard and assemble the trifle a day ahead. The flavors develop overnight and the cake absorbs more Scotch.
Variations
- Use bourbon instead of Scotch for a sweeter, vanilla-forward flavor.
- Swap raspberries for strawberries and use strawberry jam to match.
- Skip the espresso powder for a pure caramel custard if coffee isn’t your thing.
Ingredients
Directions
For custard: Scald half and half in heavy medium saucepan.
Whisk yolks, sugar and flour in top of double boiler until smooth.
Gradually whisk in hot half and half.
Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
Set top of double boiler over ice and chill custard, whisking occasionally.
Mix in vanilla.
Combine whipping cream and espresso powder in large bowl and stir until powder dissolves.
Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.) For trifle: Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with ½ the raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with other halves of raspberries and bananas. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead). Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.
Comments
If you're going to make this, do it right. Don't skimp on the scotch. A good single malt scotch will really make it taste that much better.