Tipsy Laird with Vanilla Cream

Ingredients:

1 Swiss roll or sponge cake
3–4 tbsp Drambuie or Scotch whisky
225g raspberries (fresh or frozen)
1 packet raspberry or strawberry jelly, made up and cooled
500 ml custard
300 ml double cream
1 tbsp caster sugar
1 tsp vanilla extract
Flaked almonds (optional)

Method:

• Slice the Swiss roll and line the base of a trifle bowl.
• Drizzle with Drambuie or whisky.
• Scatter over the raspberries.
• Pour over the jelly and leave to set.
• Spoon over the custard.
• Whip the cream with the sugar and vanilla extract until soft peaks form.
• Spread over the trifle and decorate.
• Chill well before serving.