• Ingredients: 15
  • Serves: 12

Scotch whisky trifle with chilled whipping cream, sugar, scotch whisky, 1/2-pint basket fresh raspberries, semisweet chocolate, curled or grated.

Ingredients

Coffee-Caramel Custard

  • 1 cup plus 2 tbsps. chilled whipping cream
  • 1 1/4 tsps. instant espresso powder or instant coffee powder
  • 3 tbsps. Scotch whisky

Trifle

For garnish

  • 2 tbsps. chopped shelled natural pistachio nuts
  • candied citron or angelica, cut into small triangles, if desired
  • seedless raspberry jam if desired

For the honey vinaigrette

To serve

  • Salad leaves such as frisée or lamb’s lettuce

Directions

For custard:

  1. Step 1 Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth.

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  2. Step 2 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.
  3. Step 3 Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks.

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  4. Step 4 Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead.

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For trifle:

  1. Step 5 Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss.

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  2. Step 6 Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard.

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  3. Step 7 Top with 1 basket or 1 package raspberries, making sure some berries show at sides of bowl. Top with half of bananas.

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  4. Step 8 Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over.

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  5. Step 9 Spoon remaining jam over and spread. Top with remaining custard, then with 1 basket or package of raspberries and remaining banana.

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  6. Step 10 Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks.

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