Tipsy Laird

Name: Tipsy Laird
Ingredients: 6 individual sponge cakes; 3/4 cup raspberry jam; 1 lemon, finely zested; 2 ounces ratafia biscuits (store-bought or home-made); 2/3 cup sweet sherry; 2 tablespoons drambuie; 4 egg yolks; 2 tablespoons sugar; 2 1/2 cups milk; 1 teaspoon vanilla extract; 2/3 cup whipping cream; 2 teaspoons drambuie; toasted sliced almonds; glace cherries

14 ingredients

10 steps

Ingredients

6 individual sponge cakes
3/4 cup raspberry jam
1 lemon, finely zested
2 ounces ratafia biscuits (store-bought or home-made)
2/3 cup sweet sherry
2 tablespoons drambuie
4 egg yolks
2 tablespoons sugar
2 1/2 cups milk
1 teaspoon vanilla extract
2/3 cup whipping cream
2 teaspoons drambuie
toasted sliced almonds
glace cherries

Directions

1

Split the sponges in half, spread them with jam and place them in a glass dish.
2

Roughly crush the biscuits and scatter them on top with the lemon zest.
3

Mix together the sherry and the 2 tablespoons Drambuie, pour it over the sponges and leave to soak.
4

Beat egg yolks and sugar together.
5

Heat the milk to body temperature and stir in egg yolks and vanilla extract.
6

When well blended, cook over low heat until thickened, stirring constantly.
7

Pour it into the dish and leave it to cool and set.
8

Next day, beat the cream to soft peaks and whisk in remaining Drambuie.
9

Turn the cream onto the layered pudding ingredients.
10

Decorate with nuts and cherries.