SCOTCH WHISKY TRIFLE
Categories Coffee Chocolate Dessert Raspberry Banana Whiskey Chill Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 12
Number Of Ingredients 20
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.
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Harvey Boswell
boswell2@hotmail.comI followed the recipe exactly and my trifle turned out perfectly. It was a huge hit at my party!
Opeyemi Deborah
o-d93@hotmail.frThis trifle is a bit too boozy for my taste, but I can see why others would enjoy it.
Mulonga Chisambo
mulonga_chisambo@hotmail.comI'm not a fan of the texture of the sponge cake in this trifle. I think it would be better with a different type of cake.
Sherry Meath
m-s43@hotmail.comThis trifle is very rich and decadent. It's definitely a special occasion dessert.
Foysal Afrad
a49@hotmail.comI had some trouble finding all of the ingredients for this trifle, but it was worth the effort. It turned out great!
An Khan
khan.a7@gmail.comThis trifle is a bit too sweet for my taste, but I can see why others would enjoy it.
Joseph sunday
sj78@hotmail.frI'm not a fan of scotch whisky, but this trifle still sounds amazing. I might try it with a different type of alcohol.
Edvinas Berneckas
edvinasberneckas@yahoo.comI made this trifle for a party and it was a huge hit! Everyone loved it.
The Klan Official
official.t91@yahoo.comThis recipe sounds delicious! I'm definitely going to give it a try.
Daniel Delamain
dd@gmail.comThis trifle is absolutely gorgeous! I can't wait to try it.
Shohner Eileen
s-e35@gmail.comI've made this trifle several times now and it always turns out perfect. It's a great recipe to have on hand for special occasions.
Anarea Kara
kara.anarea30@hotmail.comI'm not a big baker, but this trifle was surprisingly easy to make. I was able to pull it off without any problems.
Rodora Dela Cruz
r.cruz23@hotmail.comThe flavors in this trifle are incredible. I love how the sweetness of the sponge cake pairs with the tartness of the berries and the smooth creaminess of the custard.
jahirul kobir
j-k@yahoo.comThis recipe is a must-try for any occasion. It's easy to follow and the end result is a showstopper.
Vlad Cotea
cvlad23@yahoo.comWhat a treat! The trifle was light, fluffy, and packed with flavor. My guests raved about it and asked for seconds.
Skye 1133
1_s30@gmail.comSimply stunning! I was hesitant to make this trifle as I'm not a huge fan of scotch whisky, but I'm glad I gave it a try. The scotch flavor was subtle and added a unique touch to the dish.
Sabelo Menziwa
m_s7@gmail.comThis Scotch whisky trifle was an absolute delight! It exceeded all my expectations. The combination of flavors was divine and every layer complemented the other perfectly.