Scotch Whisky Trifle Recipes

CRANACHAN TRIFLE

Steps:

• Preheat oven to 250º. Line a rimmed baking sheet with a silicone baking mat.
• For granola: In a large bowl, stir together oats, brown sugar, oil, honey, salt, and egg white. Spread mixture onto prepared pan. Bake until deep golden brown and crunchy, 50 minutes to 1 hour, stirring every 20 minutes. Let cool completely on a wire rack. Store in an airtight container in a cool, dry place for up to 2 weeks.
• Preheat oven to 325º.
• For shortbread: In a medium bowl, beat butter, confectioners' sugar, and vanilla extract with a mixer at medium speed until creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula.
• In a medium bowl, stir together flour and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Increase mixer speed to medium, and beat until very light and fluffy, about 3 minutes.
• Turn out dough onto a sheet of parchment paper, and roll to ¼-inch thickness. Transfer dough and parchment paper to a rimmed baking sheet.
• Bake until lightly browned, 12 to 15 minutes. Let cool completely on a wire rack. Crumble and store in an airtight container until ready to use.
• For whisky cream: In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and confectioners' sugar until smooth. Scrape down sides of bowl with a rubber spatula. Switch to a whip attachment. Add cream and beat at medium speed until soft peaks form. Add honey and Scotch, and beat until stiff peaks form. Refrigerate in an airtight container until ready to use.
• To assemble: Spoon 2 tablespoons shortbread crumbles into the bottom of each trifle dish. Sprinkle with a single layer of raspberries. Spoon whisky cream into a piping bag fitted with a medium round tip; pipe a layer of cream over raspberries. Top each trifle with 2 tablespoons granola. Repeat layers. Garnish with a drizzle of honey, if desired.

SCOTCH WHISKY & COFFEE-CARAMEL CUSTARD TRIFLE

Steps:

• FOR CUSTARD:.
• Scald half and half in heavy medium saucepan.
• Whisk yolks, sugar and flour in top of double boiler until smooth.
• Gradually, whisk in hot half-and-half.
• Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes.
• Set top of double boiler over ice and chill custard, whisking occasionally.
• Mix in vanilla.
• Combine whippping cream and espresso powder in large bowl and stir until powder dissolves.
• Beat to firm peaks.
• Add Scotch and beat until firm.
• Fold cream mixture into cold custard in 2 additions.(Can be prepared 1 day ahead. Cover and refrigerate.).
• FOR TRIFLE:.
• Place half of pound cake cubes in 3-quart trifle bowl or glass bowl.
• Sprinkle with 3 tablespoons of Scotch and toss.
• Heat jam in samll saucepan until just pourable.
• Spoon half of jam over cake and spread.
• Top with half of custard.
• Top with 1 basket or 1 pkg of raspberries, making sure some berries show at sides of bowl.
• Sprinkle with finely chopped almonds.
• Top with 1/2 the bananas.
• Place remaining pound cake cubes in another bowl.
• Sprinkle with 3 tablespoons Scotch and toss.
• Spoon over the bananas in other bowl.
• Layer fruit over.
• Spoon remaining jam over and spread.
• Top with remaining custard, then with 1 basket or pkg of raspberries and remaining bananas.
• Cover and refrigerate until set, at least 3 hours.(Can be prepared 1 day ahead.).
• Whip cream and sugar in large bowl to stiff peaks.
• Add 3 tablespoons Scotch and beat to firm peaks.
• Mound cream atop trifle.
• Sprinkle with finely chopped almonds.
• Garnish with fresh raspberries and chocolate.
• Enjoy!

SCOTCH WHISKY TRIFLE

Steps:

• For custard:
• Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. 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. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla.
• Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate.)
• For trifle:
• Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1 basket or 1 package raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with 1 basket or package of raspberries and remaining banana. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead.)
• Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate.

SCOTTISH TRIFLE

Steps:

• Make the sponge roll:
• In a large bowl with an electric mixer beat the eggs, the sugar, and the vanilla until the mixture is thick and pale. Sift the flour and the baking powder over the egg mixture and fold them in gently but thoroughly. Line the bottom of a baking pan, 13 by 9 by 2 inches, with parchment paper, spread the batter in the pan, and bake the cake in a preheated 400°F. oven for 8 minutes, or until it is puffed and golden. Invert the cake onto a lightly sugared kitchen towel. In a small saucepan melt the jam over low heat, stir in the kirsch, and spread the surface of the cake with the jam mixture. Starting with a long side and using the towel as guide, roll the cake up jelly-roll fashion and sprinkle it with the Sherry. Wrap the sponge roll firmly in the towel, let it cool, and cut it into 3/4-inch slices.
• Make the custard:
• In a bowl set over a saucepan of simmering water beat the yolks and the sugar with the electric mixer until the mixture is thick and pale. Remove the bowl from the pan and stir in gradually the milk, the cream, and the vanilla. Cook the custard in the bowl set over the pan of simmering water over moderately low heat, stirring, until it registers 170°F. on a candy thermometer. Transfer the custard to a metal bowl and whisk in the crème fraîche and the Sherry. Set the bowl in a larger bowl of ice and cold water, whisk the custard until it is cool, and chill it, its surface covered with plastic wrap, until it is cold.
• To assemble the trifle:
• In the bottom of a 2 1/2-quart straight-sided glass bowl scatter half the amaretti crumbs, top them with half the sponge roll slices, and top the sponge roll slices with the remaining amaretti crumbs. Sprinkle the Sherry over the remaining sponge roll slices, line the side of the bowl with the slices, and pour in the custard, spreading it to let it seep down around the side and bottom. Chill the trifle for at least 2 hours and up to 24 hours. Just before serving, in a bowl with the electric mixer beat the cream until it is stiff, transfer it to a pastry bag fitted with a decorative tip, and pipe rosettes around the edge and in the center of the trifle.
• Sprinkle the pistachios over the trifle and garnish the rosettes with the citron and small drops of the jam.