Tipsy laird
Scotland's whisky trifle with raspberries, sponge and thick vanilla custard.
- Time40 mins plus chilling
- LevelMedium
- Costabout £1.41 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Split the sponges, spread with jam and layer in a glass bowl. Sprinkle with the whisky.
- 2
Scatter over the raspberries.
- 3
Whisk the yolks, sugar and cornflour. Heat the milk until steaming and pour over, whisking.
- 4
Return to the pan and stir on a low heat for 5 minutes until thick.
5 min - 5
Cool slightly, then pour over the raspberries. Cool completely, then chill for 2 hours.
120 min - 6
Whip the cream, spoon on top and finish with the almonds.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.