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Scottish Trifle

How to make typsy laird Scottish sherry trifle with a list of ingredients and instructions

This Scottish trifle is traditionally served at Burns Night Suppers or at New Year. It is known as a typsy or tipsy laird recipe.

Trifle Recipe


1 Victoria sponge cake cut into slices
Three quarters of a lb (12oz) of raspberry jam
1 wine glass of sherry
2 tablespoons of brandy or Drambuie whisky liqueur
Home made egg custard
Three quarters of a lb (12oz) raspberries
2 sliced bananas
Half pint (300mls) double cream
1 tablespoon caster sugar
Toasted almonds

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Scottish Trifle Recipe

Ingredients for egg custard:

8 fl oz (250mls) milk
5 fl oz (150mls) double cream
2 egg yolks
1 oz (50gm) caster sugar
Several drops of vanilla essence

Typsy Laird

Put the sponge into the bottom of a large glass bowl. Spread the raspberry jam over the sponges.

Mix the sherry and other alcohol into a glass and then sprinkle the liquid over the sponge base.

Once the liquid has soaked into the sponge then add a layer of raspberries and the bananas. Though the bananas are an optional ingredient and may not appear in many traditional recipes for Typsy Laird.

Make the custard by whisking the egg yolks, the sugar and the vanilla essence until it becomes pale and creamy.

Add the cream and milk from the custard ingredients to a saucepan and heat the mixture until it reaches boiling point. Stir this into the custard mixture.

Put this mixture into a new saucepan and stir continuously over a low heat. The mixture should now start to thicken. Once thick pour into a separate bowl and set aside to cool.

Once cooled pour the mixture into the original bowl, over the layered fruit and sponge. Spread out evenly.

Whip the double cream then add the sugar and spoon this mixture onto the top of the bowl, above the custard.

Decorate with the toasted almonds.

This typsy laird Scottish Sherry Trifle will serve up to 8 people.

Tipsy Laird

Tipsy Laird got its name because the alcoholic ingredients would make the eater slightly drunk. Though in reality there is little alcohol in the trifle and the typsy or tipsy effect is due to the drams drunk during toasts or through an evenings entertainment.

Some Scottish trifle recipes will substitute the toasted almonds with crushed amaretti biscuits.

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