Ingredients with Measurements:
- 1 pound of cranberries
- 1 cup of sugar
- 1/4 cup of water
- 1/4 cup of ginger liqueur
- 1/4 cup of whisky
- 1/4 cup of orange juice
- 1/4 cup of lemon juice
- 1 loaf of sponge cake
- 2 cups of heavy cream
- 1/4 cup of powdered sugar
- 1 teaspoon of vanilla extract
Special equipment needed:
- Saucepan
- Blender
- Trifle dish or large glass bowl
- Electric mixer
Step-by-step instructions:
1. In a saucepan, combine the cranberries, sugar, and water. Cook over medium heat until the cranberries burst and the mixture thickens, about 10 minutes.
2. Remove from heat and stir in the ginger liqueur, whisky, orange juice, and lemon juice. Let cool.
3. Cut the sponge cake into small cubes and set aside.
4. In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
5. To assemble the trifle, start with a layer of sponge cake cubes at the bottom of the dish. Spoon a layer of the cranberry mixture on top, followed by a layer of whipped cream. Repeat the layers until all ingredients are used up, ending with a layer of whipped cream.
6. Cover and refrigerate for at least 2 hours or overnight.
Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Room temperature for assembly, refrigerate for storage.
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 28g
Carbohydrates: 39g
Protein: 3g
Sodium: 70mg
Sugar: 30g
Substitutions for ingredients:
- Cranberries can be substituted with raspberries or blackberries.
- Ginger liqueur can be substituted with ginger syrup or fresh ginger.
- Whisky can be substituted with rum or brandy.
- Sponge cake can be substituted with pound cake or ladyfingers.
- Heavy cream can be substituted with whipped topping or coconut cream.
Variations:
- Add chopped nuts or toasted coconut to the layers for added texture.
- Use different fruit combinations for the cranberry mixture, such as pomegranate and orange or apple and cinnamon.
- Substitute the ginger liqueur with apple cider or cranberry juice for a non-alcoholic version.
Tips and tricks:
- Make sure the whipped cream is stiff enough to hold its shape in the layers.
- Let the cranberry mixture cool completely before assembling the trifle.
- Use a clear glass bowl or trifle dish to show off the layers.
- Garnish with fresh cranberries or orange slices for a festive touch.
Storage instructions:
Cover and refrigerate for up to 3 days.
Reheating instructions:
Serve cold.
Presentation ideas:
Serve in individual glasses or bowls for a more elegant presentation.
Garnishes:
Fresh cranberries, orange slices, chopped nuts, or toasted coconut.
Pairings:
Serve with a glass of whisky or a cup of coffee.
Suggested side dishes:
Fresh fruit salad or roasted vegetables.
Troubleshooting advice:
If the whipped cream becomes runny, try adding a tablespoon of powdered sugar and whipping again.
Food safety advice:
Make sure to wash the cranberries before using them.
Food history:
Tipsy Laird is a traditional Scottish dessert made with whisky, cream, and raspberries. This version adds cranberries and ginger for a festive twist.
Flavor profiles:
Tart cranberries, spicy ginger, and sweet whipped cream.
Serving suggestions:
Serve as a holiday dessert or for a special occasion.
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