Don't miss another issue…      Subscribe

Scotch Whisky Trifle

 

47

Yield

12

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free, Low Sodium
 

Ingredients

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
*

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

Add review

 

 

Comments

Rob

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:

http://scotchsinglemalt.com

almost 10 years ago

Nutrition Facts

Serving Size 144g (5.1 oz)
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%
* based on a 2,000 calorie diet How is this calculated?

 

Founded in 1996.

© 2021 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed