Classic Scottish Tipsy Laird Trifle Recipe

The Spruce Eats
Serves: 6 Save

Ingredients (6)

  • 10 ounces sponge cake (or pound cake, halved and cut into thick slices)
  • 10 ounces fresh raspberries (Scottish is preferred)
  • 6 tablespoons whisky (or Drambuie)
  • 2 cups custard sauce (thick, ready-made)
  • 2 cups double cream (or heavy cream or whipping cream, softly whipped)
  • Handful flaked almonds (toasted)

Directions

Learn how to make this recipe at The Spruce Eats

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