Title: "Illicit Still" Trifle
Categories: Irish Alcohol Dessert
Yield: 8 Servings
| | | British measurements |
| 8 | | Trifle sponges |
| | | Raspberry Jam |
| 8 | oz | Fresh summer fruits |
| 2 | fl | Single malt scotch whiskey |
| 2 | fl | Drambuie |
| 2 | fl | Green ginger wine |
| 6 | | Egg yolks |
| 2 | oz | Caster (granulated) sugar |
| 2 | ts | Cornflour (cornstarch) |
| 1/2 | pt | Milk |
| 1 | pt | Double (heavy) cream |
| 1 | lg | Banana |
| 1 | tb | Single malt scotch whiskey |
| | | Glace cherries & toasted |
| | | . flaked almonds for |
| | | . garnish |
Spread the trifle sponges with jam and break into pieces. Place in a large
trifle dish together with the summer fruits and the "Illicit Still" mixture
(equal amounts of scotch, Drambuie & ginger wine) and leave for 45 minutes.
Meanwhile, prepare the custard by blending the egg yolks, sugar and
cornflour (cornstarch) together in a mixing bowl. Gently heat the milk and
half a pint of cream in a saucepan until hot but not boiling. Pour over the
egg mixture, stirring well and return to the pan. Heat gently, stirring
constantly, until the mixture thickens. Do not allow to boil. Remove from
heat and leave to cool, stirring occasionally. Slice the banana and place
over soaked sponges. Pour cooled custard over the top. Whip remaining cream
with a tablespoon of whiskey and some sugar to taste. Spread cream over
custard and decorate with cherries and almonds. "Scotch Whiskey Recipes"
by Jo Guthrie Jarrold Publishing, Norwich 1991 ISBN = 0-7117-0553-4
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