As desserts go, trifle might just be the ultimate expression of lazy decadence. Indolent self indulgence. Slothful debauchery. You get the idea.
Like all trifles, Scotch Trifle (also known as “Tipsy Laird” in my Maw Broon Cookbook) is a matter of gathering several ready-made ingredients and stacking them inside a bowl so that the finished product resembles a queue that got bored and melted.
A packet of little sponge cakes
Some almond biscuits which I then smashed to bits
A tub of custard (we chose a fancy vanilla custard because we’re custard snobs)
Some raspberry jam (seedless for that smooth, dreamy texture)
A punnet of raspberries
Some flaked almonds
Double cream for whipping
A bloody big bottle of Drambuie
Flavoured with heather honey and herbs, it is the addition of this fragrant "secret recipe" whisky liqueur that separates a Scotch trifle from its southern counterparts.
Atop the sponge cake we sprinkled the broken almond biscuits (I had stuffed mine in a bag and did them in with a rolling pin. You can’t buy that kind of therapy).