Friends Drift Inn Recipes
Celebrating William and Kate
Last week was Charlie’s fiftieth birthday.
I’m staring at a aging birthday cake and anticipating all the hoopla that is sure to accompany the Royal Wedding of William and Kate. It made me think of Scotland, home to many of my ancestors who settled in the hills to distill bourbon and raise some of the finest horse flesh between here and Louisville.
Usually reserved for Burns Night, I’m thinking a Tipsy Laird Trifle is the perfect use of stale cake….and worthy of a wedding celebration or the Monarchy of The Barn Realm. I’ll just scrape off icing and fondant and cube the cake. Add bourbon, custard, raspberries and whipped cream…and maybe you too will be hearing bells. This dessert is light, and just the right ending for a spring celebration!
If you don’t have a cake on hand try Classic Pound Cake Recipe
I don’t know if Prince William will be a Tipsy Laird tonight, but I wish him and Kate all the best. Here’s one of my favorite wedding blessings:
May the best you’ve ever seen Be the worst you’ll ever see
May the mouse never leave your pantry with a tear drop in his eye
May you always keep healthy and hearty Until you are old enough to die.
May you always be just as happy As we wish you now to be!
Tipsy Laird Trifle Recipe
Source Passed down along the way
- About 4 cups of cubed pound cake (Classic Pound Cake Recipe)
- 1/3 cup of Bourbon (I used Angel’s Envy, but Makers Mark or Woodford would work)
- At least one quart of fresh raspberries
- 1 Tablespoon Cane Sugar
- 2 cups of heavy cream
- ¼ cup slivered toasted almonds, optional I am out!
- 2 eggs, organic preferred
- 3 Tablespoons cane sugar
- ½ teaspoon pure vanilla extract
- 1 cup milk, organic preferred
- 2/3 cup heavy cream
1. Put pound cake cubes in bottom of large glass bowl.
2. Add bourbon and about ¾ of the raspberries and let soak.
3. Meanwhile, for the custard, whisk eggs , sugar and vanilla until pale yellow and frothy.
4. On medium heat, add milk and whipping cream to heavy saucepan and heat until boiling.
5. In a glass measuring cup add a little of the hot liquid, and then slowly add the eggy mixture to temper the eggs, gradulally whisking all the mixture in. Go slow, scrambled eggs is not an option.
6. When the contents of the measuring cup is well blended, add back into the saucepan.
7. Turn down to low heat and stir like mad until the mixture thickens. Allow to cool.
8. Pour custard over cake and fruit, spreading evenly. I usually chill at this point allowing flavors to marry.
9. In large bowl, whip the Tablespoon of sugar with 2 cups of heavy cream until it forms peaks. (This is what the KitchenAid was invented for!)
10. Add whipping cream to top of trifle, and garnish with toasted almonds and remaining raspberries.
At time of this writing, I do not recieve compensation from the bourbon folks linked above. I am, however, a Makers Mark Ambassador, and from time to time recieve small tokiens from the distillery including ice trays.
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