Scottish Trifle Recipes

RASPBERRY CRANACHAN TRIFLE

Steps:

• First, make the crunchy oats. Heat oven to 180C/fan 160C/gas 4. Melt the butter and honey in a large saucepan, then stir in the other ingredients until everything is well coated. Spread out on a baking sheet, then bake for 20 mins until crisp. Cool, crumble into pieces, then set aside. Can be stored in an airtight container for up to 3 days.
• For the whisky cream, beat both pots of double cream with the mascarpone, icing sugar and whisky until it is smooth and holds soft peaks. In a separate bowl, stir a couple tbsps icing sugar into the raspberries to taste.
• To assemble, spoon some raspberries in the bottom of a glass bowl, followed by a layer of cream and a layer of oats. Repeat 2-3 times, depending on your bowl size, saving the final layer of oats to scatter over before serving with a dusting of icing sugar.

TRIFLE FROM SCOTLAND

Steps:

• 1. Split the sponge layer in half horizontally. Spread each side with half the jam. Then cut the sponge layer into fingers about 1x2 inches in size. Set aside. *Note you can use a sponge cake layer and I will add my recipe for sponge cake. Or you can use an angel food or pound cake. You can also use twinkies cut in 1 inch slices or you can use the sponge layers that are often used for strawberry shortcake see picture then put jam on them.
• 2. Crumble macaroons and set aside. You can use homemade macaroons or store bought, Archway makes some good ones.
• 3. Mix the sherry and orange juice together and set aside. ** You can omit the sherry and just double up on orange juice or you can use a flavored rum or plain rum or bourbon with the orange juice.
• 4. To make the custard: In top part of double boiler beat the eggs, salt, sugar and half and half. *** note can use milk. Cook in double boiler over simmering water until slightly thickened stirring constantly. Remove from heat and let cool.
• 5. For assembly: arrange 1/3 sponge fingers spread with jam over bottom of trifle bowl, sprinkle with half the macaroons and half the chopped fruit. Sprinkle with 1/3 of the orange juice and sherry. Then pour over 1/3 of the soft custard.
• 6. Repeat step number 5. Then place the last 3 of the sponge layers over the top with the last part of the custard. Cover this and chill till ready to serve.
• 7. When ready to serve, whip the cream with sugar and the flavorings. Spread this over the chilled trifle. Sprinkle the chopped nuts over the top and serve.
• 8. Cooks notes: You may use any jam and fruits you like. Some of my families favorites are 1. strawberry jam with strawberries. 2. Strawberry jam with strawberries and bananas 3. sweet orange marmalade with strawberries, blueberries, blackberries, and raspberries 4. peach jam with peaches and raspberries 5. a non-traditional one of peanut butter and grape jelly with sliced thompson grapes

TRADITIONAL SCOTTISH SHERRY TRIFLE

Steps:

• Prepare custard according to package directions OR prepare homemade custard as follows: Whisk together the egg yolks, sugar and vanilla essence until pale and creamy.
• Heat the milk and cream together in a saucepan until boiling point then stir into the egg mixture.
• Once it is well blended, return to the pan and stir continuously over a low heat until the custard thickens.
• Pour into a dish and set aside to cool.
• Place the sponge in the base of a large glass bowl and spread with the raspberry jam.
• Mix the sherry and the Drambuie and sprinkle evenly over the sponge allowing it to soak inches.
• Next add a layer of raspberries and sliced bananas.
• When quite cool, pour the custard over the layer of fruit, spreading evenly.
• Next whip the double cream well, add sugar to sweeten and spoon on top of custard.
• Decorate with toasted almonds and/or slices of fresh soft fruit.

SCOTCH WHISKY TRIFLE

Steps:

• 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 1 basket or 1 package 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 1 basket or package of raspberries and remaining banana. 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.

SCOTTISH TRIFLE

Steps:

• Make the sponge roll:
• In a large bowl with an electric mixer beat the eggs, the sugar, and the vanilla until the mixture is thick and pale. Sift the flour and the baking powder over the egg mixture and fold them in gently but thoroughly. Line the bottom of a baking pan, 13 by 9 by 2 inches, with parchment paper, spread the batter in the pan, and bake the cake in a preheated 400°F. oven for 8 minutes, or until it is puffed and golden. Invert the cake onto a lightly sugared kitchen towel. In a small saucepan melt the jam over low heat, stir in the kirsch, and spread the surface of the cake with the jam mixture. Starting with a long side and using the towel as guide, roll the cake up jelly-roll fashion and sprinkle it with the Sherry. Wrap the sponge roll firmly in the towel, let it cool, and cut it into 3/4-inch slices.
• Make the custard:
• In a bowl set over a saucepan of simmering water beat the yolks and the sugar with the electric mixer until the mixture is thick and pale. Remove the bowl from the pan and stir in gradually the milk, the cream, and the vanilla. Cook the custard in the bowl set over the pan of simmering water over moderately low heat, stirring, until it registers 170°F. on a candy thermometer. Transfer the custard to a metal bowl and whisk in the crème fraîche and the Sherry. Set the bowl in a larger bowl of ice and cold water, whisk the custard until it is cool, and chill it, its surface covered with plastic wrap, until it is cold.
• To assemble the trifle:
• In the bottom of a 2 1/2-quart straight-sided glass bowl scatter half the amaretti crumbs, top them with half the sponge roll slices, and top the sponge roll slices with the remaining amaretti crumbs. Sprinkle the Sherry over the remaining sponge roll slices, line the side of the bowl with the slices, and pour in the custard, spreading it to let it seep down around the side and bottom. Chill the trifle for at least 2 hours and up to 24 hours. Just before serving, in a bowl with the electric mixer beat the cream until it is stiff, transfer it to a pastry bag fitted with a decorative tip, and pipe rosettes around the edge and in the center of the trifle.
• Sprinkle the pistachios over the trifle and garnish the rosettes with the citron and small drops of the jam.