IRISH TIPSY TRIFLE
I clipped this recipe 10 years ago for my 1st Annual St. Pat's Day Dinner. I have made it every year since. My family loves it and when I mention I might make a different dessert for a change, there is an uproar of protest. I don't use as much whiskey as the recipe calls for - only about 1 teaspoon per goblet and about 1 tablespoon in the cream. Sometimes I just used canned whipped cream. It's delicious either way. I've never really timed the preparation, but I would say it's about 30 minutes.
Provided by Cindy Rose
Categories Dessert
Time 12m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For cookies, heat oven to 375 degrees.
- Grease a baking sheet (s).
- Melt butter in a large skillet; add the oats and cook, stirring often, until they begin to brown, 2 to 3 minutes.
- Let cool.
- Beat the brown sugar, egg and vanilla with an electric mixer on high speed until smooth.
- Mix in the flour and baking soda on low speed.
- Add the cooled oat mixture and mix only to combine.
- Use batter immediately or chill overnight.
- Drop the batter onto prepared sheet (s)- 1 tablespoon for each cookie and space about 3 inches apart.
- Bake until golden, 9 to 12 minutes.
- Cool on sheet for one minute and then transfer to wire rack to cool.
- The recipe makes 24 cookies; you will use 12 for the recipe.
- For cream, beat the cream with an electric mixer until it begins to thicken.
- Add both sugars and continue beating until it holds soft peaks.
- Add 1/4 cup whiskey and mix well.
- To serve: break a cookie into coarse pieces into each of six dessert goblets; drizzle one teaspoon of whiskey over cookie.
- Top with a spoonful of cream, another broken cookie, another teaspoon of whiskey and another spoonful of cream.
- Drizzle top with a small swirl of caramel topping and serve at once.
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Uvindu Sathsara
sathsara@gmail.comThis trifle is a bit too time-consuming to make, but it's worth it for a special occasion.
Gloria K. Sorensen (Glow)
s63@yahoo.comI've made this trifle several times and it's always a hit! It's a great dessert for any occasion.
Loveth Omegbitse
loveth.o@aol.comThis trifle is a great way to use up leftover cake and fruit.
Saghar Habib
sagharhabib49@hotmail.co.ukI'm not a big fan of sponge cake, but I loved the custard and fruit in this trifle.
JOANNA MENDEZ
m100@gmail.comThis trifle is a bit too boozy for my taste, but it's still pretty good.
Tashanty Williams
t@yahoo.comI love the combination of flavors in this trifle! The sponge cake, custard, and fruit go together perfectly.
Justin Bever
bever_justin29@hotmail.comThis is a really easy trifle to make, and it's perfect for a crowd.
Nasra Butt
nasrab@hotmail.frI had some trouble getting the custard to set, but other than that, this trifle was delicious!
Courtney Chudzinski
c@yahoo.comThis trifle is a bit too sweet for my taste, but it's still pretty good.
worlds best stuff
worlds-b30@hotmail.comI'm not a big fan of trifle, but this one was really good! The sponge cake was moist and flavorful, and the custard was rich and creamy.
Attika Riaz
riaz_a@gmail.comI followed the recipe exactly and my trifle turned out great! It was a little time-consuming to make, but it was definitely worth it.
Peace Bamidele
p82@gmail.comThis is the best trifle I've ever had! The flavors are so well-balanced and the texture is perfect.
Zeina Khaled
khaled67@yahoo.comI made this trifle for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Bishnu Suwal
bsuwal@yahoo.comThis Irish Tipsy Trifle was a hit at our St. Patrick's Day celebration! The combination of sponge cake, custard, and fruit was perfect, and the whiskey gave it a nice kick.