Tipsy Cake
Submitted by justina
A classic British boozy dessert with stale cake soaked in sherry and whisky, layered with fruit jam, warm custard, and billowy whipped cream. No baking, all indulgence.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
15 minTipsy cake is the dessert that proves the British have always known what to do with leftover cake and a generous splash of booze.
Stale pound cake or angel food gets broken into rough pieces, tossed with fruit jam, then drenched in sherry and whisky until properly soaked through.
Warm custard goes over the top, seeping into every nook and cranny, and the whole thing gets tucked into the fridge to chill and meld.
A thick blanket of whipped cream finishes it off. Serve it in a glass bowl so everyone can admire those boozy, custardy layers.
Chef Tips
- Stale cake is the whole point. Fresh, soft cake turns to mush. Day-old pound cake soaks up the sherry without falling apart.
- Don’t be shy with the whisky. This is called “tipsy” cake for a reason.
- Make it the night before. The flavors marry overnight, and the texture only improves with time.
Ingredients
Directions
Break up the cake or cakes and gently mix the jam through -- the mixture does not have to be completely even.
Place in a glass bowl.
Mix sherry and whisky and sprinkle over cake.
Press down lightly.
Pour custard over the cake, and chill.
Then spoon whipped cream over top and serve.
Comments
