Ingredients with Measurements:
- 1 pound of sponge cake, cut into cubes
- 1/2 cup of Scotch whiskey
- 1/2 cup of sherry
- 1/2 cup of heavy cream
- 1/2 cup of whole milk
- 1/4 cup of granulated sugar
- 1 vanilla bean, split and scraped
- 1 cinnamon stick
- 3 egg yolks
- Pinch of salt
Special equipment needed:
- Large mixing bowl
- Whisk
- Saucepan
- Trifle dish or glass bowl
Step-by-step instructions:
1. In a large mixing bowl, combine the Scotch whiskey and sherry. Add the sponge cake cubes and toss until they are well coated. Set aside.
2. In a saucepan, combine the heavy cream, whole milk, granulated sugar, vanilla bean, and cinnamon stick. Heat the mixture over medium heat, stirring occasionally, until it comes to a simmer.
3. In a separate bowl, whisk together the egg yolks and a pinch of salt until they are well combined.
4. Slowly pour the hot milk mixture into the bowl with the egg yolks, whisking constantly to prevent the eggs from curdling.
5. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
6. Remove the vanilla bean and cinnamon stick from the mixture and pour it over the soaked sponge cake cubes in the trifle dish or glass bowl.
7. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld together.
8. Before serving, garnish with whipped cream and a sprinkle of cinnamon.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Chilling time: 2 hours or overnight
Temperature:
Refrigerate for at least 2 hours or overnight.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 380
Fat: 17g
Saturated Fat: 8g
Cholesterol: 155mg
Sodium: 200mg
Carbohydrates: 41g
Fiber: 0g
Sugar: 30g
Protein: 6g
Substitutions for ingredients:
- You can use any type of cake instead of sponge cake.
- If you don't have Scotch whiskey, you can use bourbon or rum.
- If you don't have sherry, you can use port or brandy.
- You can use half-and-half instead of heavy cream and whole milk.
Variations:
- You can add fresh berries or sliced fruit between the layers of cake and custard.
- You can use different spices, such as nutmeg or cardamom, instead of cinnamon.
- You can use different types of alcohol, such as Grand Marnier or Kahlua, instead of Scotch whiskey and sherry.
Tips and tricks:
- Make sure to whisk the egg yolks constantly while adding the hot milk mixture to prevent them from curdling.
- You can make the custard ahead of time and store it in the refrigerator until you're ready to assemble the trifle.
- For a boozy version, you can add more alcohol to the custard mixture.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
This dessert is best served cold, so there's no need to reheat it.
Presentation ideas:
Serve the Vanilla-Cinnamon Tipsy Laird in a clear glass trifle dish to show off the layers of cake and custard.
Garnishes:
Garnish with whipped cream and a sprinkle of cinnamon.
Pairings:
This dessert pairs well with a cup of coffee or tea.
Suggested side dishes:
This dessert is rich and decadent, so it doesn't need any side dishes.
Troubleshooting advice:
- If the custard is too thick, you can thin it out with a little bit of milk.
- If the custard is too thin, you can cook it for a few more minutes until it thickens.
Food safety advice:
Make sure to store any leftovers in the refrigerator and consume them within 2 days.
Food history:
The Tipsy Laird is a traditional Scottish dessert that dates back to the 18th century. It's made with layers of sponge cake, whipped cream, and sherry or whisky custard.
Flavor profiles:
This dessert is sweet, creamy, and boozy, with hints of vanilla and cinnamon.
Serving suggestions:
Serve the Vanilla-Cinnamon Tipsy Laird as a dessert after a hearty meal.
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Region: Scottish