Scotch Whisky Trifle

Name: Scotch Whisky Trifle
Yield: 12
Cuisine: Fusion
Ingredients: light cream (half&half); egg yolks; brown sugar; flour; vanilla extract; heavy whipping cream; heavy whipping cream; instant coffee, espresso; scotch whiskey; pound cake; scotch whiskey; raspberry jam; raspberries; bananas; heavy whipping cream; sugar; scotch whiskey; raspberries; chocolate, semi-sweet

Yield

12 servings

Prep

10 min

Cook

30 min

Ready

40 min

Trans-fat Free, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
Coffeecaramel custard
2 ⅔	cups	light cream (half&half)
6	each	egg yolks	*
¾	cup	brown sugar dark, packed	*
3	tablespoons	all-purpose flour
1 ½	teaspoons	vanilla extract
1	cup	heavy whipping cream chilled
2	tablespoons	heavy whipping cream chilled
1 ¼	teaspoons	instant coffee, espresso
3	tablespoons	scotch whiskey	*
Trifle
1	each	pound cake 1-lb.size	*
6	tablespoons	scotch whiskey	*
1	cup	raspberry jam	*
1	pint	raspberries fresh	*
2	large	bananas peeled, halved lengthwise, sliced
To finish
2	cups	heavy whipping cream chilled
3	tablespoons	sugar
3	tablespoons	scotch whiskey	*
½	pint	raspberries fresh	*
1	x	semi-sweet chocolate semi-sweet, curled or grated, null, null	*

Ingredients

Amount	Measure	Ingredient	Features

Coffeecaramel custard
631	ml	light cream (half&half)
6	each	egg yolks	*
177	ml	brown sugar dark, packed	*
45	ml	all-purpose flour
7.5	ml	vanilla extract
237	ml	heavy whipping cream chilled
3E+1	ml	heavy whipping cream chilled
6.3	ml	instant coffee, espresso
45	ml	scotch whiskey	*

Trifle
1	each	pound cake 1-lb.size	*
9E+1	ml	scotch whiskey	*
237	ml	raspberry jam	*
473	ml	raspberries fresh	*
2	large	bananas peeled, halved lengthwise, sliced

To finish
473	ml	heavy whipping cream chilled
45	ml	sugar
45	ml	scotch whiskey	*
237	ml	raspberries fresh	*
1	x	semi-sweet chocolate semi-sweet, curled or grated, null, null	*

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.

* not incl. in nutrient facts

Nutrition Facts

144g

Amount per Serving

Calories 32481% of calories from fat

% Daily Value *

Total Fat 29g 45%

Saturated Fat 18g 91%

Trans Fat 0g

Cholesterol 105mg 35%

Sodium 46mg 2%

Total Carbohydrate 5g 5%

Dietary Fiber 1g 3%

Sugars g

Protein 7g

Vitamin A 22% • Vitamin C 5%

Calcium 10% • Iron 1%

Scotch Whisky Trifle

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