Aberdeenshire Tipsy Laird

1. 1

   Split the sponge cakes and spread thickly with the jam and arrange along the bottom and sides of a tall glass bowl, trifle bowl or compote stand.

2. 2

   Sprinkle with finely grated lemon rind. Mix the brandy and sherry together and pour over the sponge cake, allowing it to soak in thoroughly.

3. 3

   Pour over the custard and refrigerate and allow to stand until cold and firm.

4. 4

   Whip the cream until floppy; add white sugar and vanilla flavoring to taste.

5. 5

   Pile this over the top of the custard and decorate the tip with cherries or chopped nuts.

6. 6

   A sprig of mint can be added in the center of bowl to garnish if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.