Typsy Laird (Scottish Trifle)
Source of Recipe
Posted by Wanderer. Source: Gourmet, 1996
Recipe Introduction
Serves 6
List of Ingredients
For sponge cake:
3 large eggs
1/2 cup sugar
1/2 teaspoon vanilla
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sugar
1/2 cup seedless raspberry jam
For custard:
3/4 cup sugar
2 tablespoons corsnstarch
8 large egg yolks
1/2 teaspoon freshly grated lemon zest
2-1/3 cups milk
1 cup heavy cream
1 tablespoon Drambuie (Scottish liqueuer)
1/4 cup Drambuie
1 cup 1-1/2 inch amaretti (Italian almond macaroons, about 16), crushed coarse
1 cup well-chilled heavy cream
3 tablespoons sugar
Garnish:
sliced natural almonds, toasted until golden and cooled
glaceed cherries, quartered lengthwise
Recipe
Make sponge cake:
Preheat oven to 350F and line bottom of a buttered 13x9x2-inch baking pan with wax paper. Butter paper and dust pan with flour, knocking out excess flour.
In bowl of a standing electric mixer beat together eggs, sugar, and vanilla until thick and pale. Sift flour, baking powder, and salt over egg mixture and fold in gently but thoroughly. Spread batter evenly in pan and bake in middle of oven until a tester comes out clean, about 8 minutes.
While cake is baking, lay a clean kitchen towel on a work surface and sprinkle evenly with 1/4 cup sugar. In a small saucepan melt jam over moderately low heat, stirring.
Invert hot cake onto sugared kitchen towel and peel off wax paper carefully. Trim browned edges of cake with a knife and spread jam evenly over cake. Beginning with a long side and using towel as a guide, roll up cake jelly-roll fashion and transfer to a sheet of wax paper. Wrap cake in paper and cool completely.
Make custard:
In a large heatproof bowl whisk together sugar and cornstarch and whisk in yolks, zest, and a pinch of salt until combined well. In a heavy saucepan heat milk and cream until mixture just comes to a boil. Add hot milk mixture to egg mixture in a slow steam, whisking. In saucepan bring custard to a boil over moderate heat, whisking, and boil, whisking, 1 minute, or until thick and smooth. Whisk in 1 tablespoon Drambuie.
Cut cake into 16 slices and brush cut sides with 1/4 cup Drambuie. Quarter 3 cake slices.
Assemble trifle:
In a 2 to 2-1/2 quart straight-sided glass bowl arrange 6 whole cake slices in one layer around side of bowl. Arrange quartered cake slices in bottom of bowl and sprinkle with half amaretti crumbs. Pour 2 cups custard over quartered cake slices, spreading evenly and working into gaps between all cake slices with a wooden skewer. Arrange remaining 7 cake slices around side of bowl, trimming if necessary. Sprinkle remaining amaretti crumbs on custard and pour remaining custard into center, spreading evenly, and working into gaps between cake slices in same manner. Chill trifle, its surface covered with plastic wrap, overnight.
Just before serving, in a bowl with an electric mixer beat cream until it holds soft peaks and beat in sugar until cream holds stiff peaks. Transfer half of whipped cream to a pastry bag fitted with a decorative tip and spread remaining whipped cream over trifle. Pipe cream decoratively on trifle and garnish with almonds and cherries.
Make sponge cake:
Preheat oven to 350F and line bottom of a buttered 13x9x2-inch baking pan with wax paper. Butter paper and dust pan with flour, knocking out excess flour.
In bowl of a standing electric mixer beat together eggs, sugar, and vanilla until thick and pale. Sift flour, baking powder, and salt over egg mixture and fold in gently but thoroughly. Spread batter evenly in pan and bake in middle of oven until a tester comes out clean, about 8 minutes.
While cake is baking, lay a clean kitchen towel on a work surface and sprinkle evenly with 1/4 cup sugar. In a small saucepan melt jam over moderately low heat, stirring.
Invert hot cake onto sugared kitchen towel and peel off wax paper carefully. Trim browned edges of cake with a knife and spread jam evenly over cake. Beginning with a long side and using towel as a guide, roll up cake jelly-roll fashion and transfer to a sheet of wax paper. Wrap cake in paper and cool completely.
Make custard:
In a large heatproof bowl whisk together sugar and cornstarch and whisk in yolks, zest, and a pinch of salt until combined well. In a heavy saucepan heat milk and cream until mixture just comes to a boil. Add hot milk mixture to egg mixture in a slow steam, whisking. In saucepan bring custard to a boil over moderate heat, whisking, and boil, whisking, 1 minute, or until thick and smooth. Whisk in 1 tablespoon Drambuie.
Cut cake into 16 slices and brush cut sides with 1/4 cup Drambuie. Quarter 3 cake slices.
Assemble trifle:
In a 2 to 2-1/2 quart straight-sided glass bowl arrange 6 whole cake slices in one layer around side of bowl. Arrange quartered cake slices in bottom of bowl and sprinkle with half amaretti crumbs. Pour 2 cups custard over quartered cake slices, spreading evenly and working into gaps between all cake slices with a wooden skewer. Arrange remaining 7 cake slices around side of bowl, trimming if necessary. Sprinkle remaining amaretti crumbs on custard and pour remaining custard into center, spreading evenly, and working into gaps between cake slices in same manner. Chill trifle, its surface covered with plastic wrap, overnight.
Just before serving, in a bowl with an electric mixer beat cream until it holds soft peaks and beat in sugar until cream holds stiff peaks. Transfer half of whipped cream to a pastry bag fitted with a decorative tip and spread remaining whipped cream over trifle. Pipe cream decoratively on trifle and garnish with almonds and cherries.
Make sponge cake:
Preheat oven to 350F and line bottom of a buttered 13x9x2-inch baking pan with wax paper. Butter paper and dust pan with flour, knocking out excess flour.
In bowl of a standing electric mixer beat together eggs, sugar, and vanilla until thick and pale. Sift flour, baking powder, and salt over egg mixture and fold in gently but thoroughly. Spread batter evenly in pan and bake in middle of oven until a tester comes out clean, about 8 minutes.
While cake is baking, lay a clean kitchen towel on a work surface and sprinkle evenly with 1/4 cup sugar. In a small saucepan melt jam over moderately low heat, stirring.
Invert hot cake onto sugared kitchen towel and peel off wax paper carefully. Trim browned edges of cake with a knife and spread jam evenly over cake. Beginning with a long side and using towel as a guide, roll up cake jelly-roll fashion and transfer to a sheet of wax paper. Wrap cake in paper and cool completely.
Make custard:
In a large heatproof bowl whisk together sugar and cornstarch and whisk in yolks, zest, and a pinch of salt until combined well. In a heavy saucepan heat milk and cream until mixture just comes to a boil. Add hot milk mixture to egg mixture in a slow steam, whisking. In saucepan bring custard to a boil over moderate heat, whisking, and boil, whisking, 1 minute, or until thick and smooth. Whisk in 1 tablespoon Drambuie.
Cut cake into 16 slices and brush cut sides with 1/4 cup Drambuie. Quarter 3 cake slices.
Assemble trifle:
In a 2 to 2-1/2 quart straight-sided glass bowl arrange 6 whole cake slices in one layer around side of bowl. Arrange quartered cake slices in bottom of bowl and sprinkle with half amaretti crumbs. Pour 2 cups custard over quartered cake slices, spreading evenly and working into gaps between all cake slices with a wooden skewer. Arrange remaining 7 cake slices around side of bowl, trimming if necessary. Sprinkle remaining amaretti crumbs on custard and pour remaining custard into center, spreading evenly, and working into gaps between cake slices in same manner. Chill trifle, its surface covered with plastic wrap, overnight.
Just before serving, in a bowl with an electric mixer beat cream until it holds soft peaks and beat in sugar until cream holds stiff peaks. Transfer half of whipped cream to a pastry bag fitted with a decorative tip and spread remaining whipped cream over trifle. Pipe cream decoratively on trifle and garnish with almonds and cherries.
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My all-time favorite dessert, Wanderer. When we had it in Scotland, though, they poured heavy cream all over each serving. Cream on top of whipped cream. I like your way better. *NM* Bearsy
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