Description
A delightful and indulgent dessert, the Tipsy Laird Trifle combines layers of pound cake, whiskey-soaked tea, fresh raspberries, custard, and whipped cream for a perfect treat.
Ingredients
Scale
- 2 cups strong brewed black tea, cooled
- 1/2 cup whiskey (Scotch or Irish)
- 1 pound pound cake, cut into 1-inch cubes
- 1 cup raspberries (fresh or frozen)
- 1 cup custard (store-bought or homemade)
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Chocolate shavings or cocoa powder for garnish
Instructions
- In a mixing bowl, combine the cooled black tea and whiskey. Set aside.
- In a trifle dish or a large glass bowl, layer half of the pound cake cubes at the bottom.
- Drizzle half of the tea and whiskey mixture over the pound cake, allowing it to soak in.
- Add half of the raspberries on top of the soaked cake.
- Spread half of the custard over the raspberries, smoothing it out evenly.
- In a separate bowl, whip the heavy cream with the powdered sugar and vanilla extract until soft peaks form.
- Spread half of the whipped cream over the custard layer.
- Repeat the layers with the remaining pound cake, soaking it with the tea and whiskey mixture, followed by the remaining raspberries, custard, and whipped cream.
- Finish with a final layer of whipped cream and garnish with chocolate shavings or a dusting of cocoa powder.
- Cover and refrigerate for at least 4 hours, or overnight for best flavor.
Notes
- For a fruitier version, substitute the raspberries with strawberries or mixed berries.
- To make it non-alcoholic, replace the whiskey with additional brewed tea or fruit juice.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Scottish
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 50mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg