Scotch Whisky Trifle Recipe

Name: Scotch Whisky Trifle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 223 cups light cream (half&half); 6 each egg yolks; 3/4 cup brown sugar dark, packed; 3 tablespoons flour, all-purpose; 1 1/2 teaspoons vanilla extract; 1 cup heavy whipping cream chilled; 2 tablespoons heavy whipping cream chilled; 1 1/4 teaspoons instant coffee, espresso; 3 tablespoons scotch whiskey; 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; 2 cups heavy whipping cream chilled; 3 tablespoons sugar; 3 tablespoons scotch whiskey; 1/2 pint raspberries fresh; 1 x chocolate (semi-sweet) semi-sweet, curled or grated

Servings: persons

223 cups light cream (half&half)
6 each egg yolks
3/4 cup brown sugar dark, packed
3 tablespoons flour, all-purpose
1 1/2 teaspoons vanilla extract
1 cup heavy whipping cream chilled
2 tablespoons heavy whipping cream chilled
1 1/4 teaspoons instant coffee, espresso
3 tablespoons scotch whiskey
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
2 cups heavy whipping cream chilled
3 tablespoons sugar
3 tablespoons scotch whiskey
1/2 pint raspberries fresh
1 x chocolate (semi-sweet) semi-sweet, curled or grated

1
For custard: Scald half and half in heavy medium saucepan.
2
Whisk yolks, sugar and flour in top of double boiler until smooth.
3
Gradually whisk in hot half and half.
4
Set over boiling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
5
Set top of double boiler over ice and chill custard, whisking occasionally.
6
Mix in vanilla.
7
Combine whipping cream and espresso powder in large bowl and stir until powder dissolves.
8
Beat to firm peaks.
9
Add Scotch and beat until firm.
10
Fold cream mixture into cold custard in 2 additions.
11
(Can be prepared 1 day ahead.
12
Cover and refrigerate.)
13
For trifle: Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
14
Sprinkle with 3 tablespoons Scotch and toss.
15
Heat jam in heavy small saucepan until just pourable.
16
Spoon half of jam over cake and spread.
17
Top with half of custard.
18
Top with 1/2 the raspberries, making sure some berries show at sides of bowl.
19
Top with half of bananas.
20
Place remaining pound cake cubes in another bowl.
21
Sprinkle with 3 tablespoons Scotch and toss.
22
Layer fruit over.
23
Spoon remaining jam over and spread.
24
Top with remaining custard, then with other halves of raspberries and bananas.
25
Cover and refrigerate until set, at least 3 hours.
26
(Can be prepared 1 day ahead).
27
Whip cream and sugar in large bowl to stiff peaks.
28
Add 3 tablespoons Scotch and beat to firm peaks.
29
Mound cream atop trifle.
30
Garnish with fresh raspberries and chocolate.

47060

kcal

Calories

4866

Fat

492

Carbs

291

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 223 cups light cream (half&half), 6 each egg yolks, 3/4 cup brown sugar dark, packed, 3 tablespoons flour, all-purpose, and more.

Yes, Scotch Whisky Trifle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Scotch Whisky Trifle

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