Scottish Cusine With Susan forum: Traditional Trifle - Tipsy Laird

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ImageTallulah_B
Oct 29, 2010 3:42 PM CST
Name: Susan
Torrington, Alberta, Canada
World Famous Gopher Hole Museum
This is especially good at Christmas

Scottish Trifle

This is a popular sweet, particularly at Christmas time. The version below is known as the "Tipsy Laird" as it contains sherry and Drambuie liqueur (or else Whisky or brandy). If you don't want to be tipsy, you can use fruit juice instead. Likewise, if you don't want to make your own custard, the commercial variety will do. You can make your own Ratafia biscuits or use almond flavoured cookies or dried macaroons instead.

Ingredients:
6 sponge cakes
Half pound raspberry or strawberry jam
2oz ratafia biscuits
Rind from a lemon, finely grated
Vanilla essence/extract
Quarter pint double (whipping) cream
Flaked browned almonds, glacé cherries, angelica*
Quarter pint medium sweet sherry
2 tablespoons Drambuie
Ingredients for Custard:
4 egg yolks
2 egg whites
1 pint milk
1oz caster (granulated) sugar

Method:
The custard is made by putting the milk and sugar into a saucepan and bringing to the boil. Mix egg yolks and whites and pour the hot milk over them, stirring well. Return to the saucepan and stir over a gentle heat with a wooden spoon. When the custard runs in ribbons down the back of the spoon, strain into a basin and cover with dampened greaseproof paper to stop a skin forming.

Split the sponges, mix with jam and put in a glass dish. Crush the ratafia biscuits and scatter on top with the lemon rind. Mix the sherry and Drambuie and pour over the sponges. Leave to soak.

Pour the custard evenly over the sponge etc. Whip the cream until stiff and sweeten a little, if preferred. Spread over the trifle. Sprinkle with flaked almonds, small ratafia biscuits, sliced angelica. If you have any "hundreds and thousands" confection, sprinkle that on too, just before the trifle is served.


*Angelica is an herb. If you can't find it, you can omit it.

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ImageTwinLakesChef
Nov 1, 2010 10:46 AM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
6 sponge cakes (Is this the kind you buy at the store for strawberry shortcake or is it more like pound cake?)

2oz ratafia biscuits - where does one get these or is there something that can be substituted?

Thanks.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTallulah_B
Nov 1, 2010 11:22 AM CST
Name: Susan
Torrington, Alberta, Canada
World Famous Gopher Hole Museum
Ratafia biscuits are sort of like light biscuits with almond flavouring.. Like the Italian amaretti ones. I have a recipe for traditional Scottish Ratafia biscuits I should have included.
Sponge cakes are not like pound cakes at all. They much lighter.
I also have a Sponge cake recipe.

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ImageTwinLakesChef
Nov 1, 2010 5:01 PM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
We better have those recipes if we want to make traditional. Thanks.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"
ImageTallulah_B
Nov 1, 2010 5:19 PM CST
Name: Susan
Torrington, Alberta, Canada
World Famous Gopher Hole Museum
Oh, I'll post 'em for sure!

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ImageTallulah_B
Nov 3, 2010 8:44 AM CST
Name: Susan
Torrington, Alberta, Canada
World Famous Gopher Hole Museum
Ratafia Biscuits
________________________________________
Ratafia biscuits are used in making Scotch Trifle and as you may not be able to obtain them locally, here is how you can make them for yourself. Ratafia essence is made from bitter almonds or the kernels of peaches or apricots. If you can't get this ingredient, use another suitable flavouring. Another solution entirely is to use almond flavoured cookies or dried macaroons instead.
Ingredients
2 egg whites
1 oz (25g) butter
4oz (125g) ground almonds
Rice paper
6oz (175g) castor sugar
1 tablespoon flour
4 drops of ratafia essence
Rice paper
Method
Beat the egg whites until they are stiff. Mix the butter and sugar, then add the flour and ground almonds. Mix well and then fold into the egg whites and beat into a smooth paste. Once it starts to stiffen, place in an icing bag with a plain pipe and place drops of around half an inch (1.2cm) on the rice paper, about 2 inches apart. Bake at 350F (180C or gas mark 4) for 15/20 minutes.

Instead of Ratafia essence, you can use almond extract.
Instead of Caster sugar, you can use regular sugar that's been blended Just A Bit - do not overblend as you would get icing sugar.

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ImageTallulah_B
Nov 3, 2010 8:46 AM CST
Name: Susan
Torrington, Alberta, Canada
World Famous Gopher Hole Museum
Sponge Cake with Confectioner’s Sugar

Ingredients
6 large eggs, room temperature or warmer
1 cup white sugar, divided
1 teaspoon vanilla essence
1 tablespoon tap water
1 teaspoon lemon or lime zest
1 cup all-purpose flour
¾ teaspoon cream of tartar
Equipment
2 large bowls
1 medium bowl
1 sieve
1 hand mixer or whisk
1 rubber spatula or balloon-like whisk
1 (10-inch) tube cake pan ungreased, or a round cake pan lined with parchment paper at the bottom only
If using a tube pan that does not have feet, you will need a bowl or 4 cans of any canned item
1 wire rack
Directions
1. Preheat oven to 350 degrees with rack in the middle.
2. Separate the eggs – whites in one bowl and yolks in another.
3. Add flour and ¼ cup sugar and sieve into medium bowl; set aside.
4. Set aside ¼ cup sugar to beat into egg whites.
5. Add ½ cup sugar to bowl with yolks and beat on high for 5 minutes. The batter should be thick and pale. Add in the essence, water and zest and beat for another 30 – 40 seconds to incorporate. Once done, the batter when lifted should fall back like ribbons. Set aside.
6. Remove the beaters from your mixer and attach the whisk to beat the egg whites. Start on low or medium whisking the egg whites until they become foamy about 1 – 2 minutes. Add the cream of tartar, raise the speed to high and continue beating the egg whites. When the whites form soft peaks about 3 – 4 minutes into the beating, gradually add the sugar and continue to beat the whites until they become stiff and look glossy and shiny. The entire beating of the egg whites should take about 5 minutes, more or less depending on your mixer.
7. Take your flour-sugar mixture, add it to the sieve again and this time, sieve it into the yolk batter. Immediately following this, take about 1/3 of the beaten egg whites and quickly, carefully and gently, fold in the ingredients. Do not over mix!
8. Now add the remaining eggs whites and fold in gently until just combined. Do not over mix!
9. Transfer the batter to the cake pan and place in the oven. Bake for 30 – 35 minutes or until a skewer inserted comes out clean.
10. Remove pan with cake from oven. If using a traditional baking pan, as soon as the cake comes out of the oven, take a knife and run it around the insides of the pan to unmould the cake, then take the wire rack and invert the cake onto it. Remove the parchment paper, flip the cake cover and let cool on the wire rack for at least 1 hour before cutting in to it.
11. If however, you are using a tube pan, invert the pan on to a bowl that’s turned upside down or invert the pan on top of the 4 cans placed in a square, 5 inches apart from each other. Let cool for an hour before unmoulding.
12. Serve as is, with a dusting of icing sugar, with fresh fruit, fruit compote, fruit sauce, jam, flavoured syrup or whipped cream.
Notes
● The cake can be used for any dessert that calls for a cake as the base.
● This cake is best used within 2 days; it can be stored frozen for a couple of weeks.
● This is the American-style sponge cake. For the European version, when the cake is cool, drizzle it with syrup and let it sit at room temperature at least for a day before cutting in to it. Be careful not to add too much syrup, as that will cause the cake to become soggy.

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ImageTwinLakesChef
Nov 3, 2010 10:31 AM CST
Name: Arlene Marshall
Twin Lakes, IA & Orange, CA
Zone 4B
Thanks. I'll have a go at this for Christmas. I was getting ready to mail order for more Italian amaretti cookies. DH eats them up. I'll have to buy two boxes and hide one.
Yum Yum Divas ~ ~ "Most recipes are not invention . . . but evolutions"

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