Flamin’ Irn Bru Trifle
Set Burns Night alight with our fiery twist on the Scottish dessert Tipsy Laird, which features two of Scotland’s national drinks: whisky, and Irn Bru.
First, you’ll soak the sponge fingers in (Scottish) whisky, before adding a layer of thick custard and topping it with Irn Bru jelly and fresh, juicy blood oranges.
Then, for the pièce de résistance, you’ll blanket the lot in a thick duvet of fluffy Swiss meringue – and set it on fire!
Prep Time : 2 hours (plus overnight to set)
100ml whisky (set aside 2 tbsp for the flambé)
8 trifle sponges
330ml Irn Bru (1 can)
500g ready-made thick custard
1 packet orange jelly cubes
5 blood oranges (can’t find them? Normal oranges will work fine)
3 egg whites
175g caster sugar
Making the trifle:
Step 1: Add the Irn Bru to a bowl with a pinch of salt and leave to one side.
Tip: We want the Irn Bru to be flat, and adding salt gets rid of the bubbles.
Step 2: Roughly tear the trifle sponges into small pieces then fill the bottom of your trifle dish. Pour over the whisky (reserving 2 tbsp for later) and press down with a spoon to make sure the sponges are well soaked.
Step 3: Pour over the custard in an even layer, then put in the fridge for at least 1 hour or until firmed up.
Step 4: Use a small sharp knife (serrated works best) to cut off the tops and bottoms of the blood oranges. Then, rest the orange on its base and use a sawing motion to carefully slice off the skin and pith. Once it’s peeled, slice each orange into rounds.
Step 5: Add the orange jelly cubes to a separate bowl with 240ml boiled water. Stir until fully dissolved, then add in the (now flat) Irn Bru and leave to cool.
Step 6: Once the custard has set, remove from the fridge. Then pick your best-looking slices, and place them around the sides of the bowl so you can see the circles of oranges through the glass. Then layer the leftover orange slices over the custard (this will act as a barrier for the jelly).
Step 7: Slowly ladle the Irn Bru jelly over the orange slices (carefully, so as not to disturb the custard). Put into the fridge to set overnight.
Whipping the meringue:
Step 8: The next day, add the egg whites and caster sugar to a large bowl with a pinch of salt and 1 tbsp water. Set the bowl over a pan of simmering water (make sure the bowl doesn’t touch the water). Whisk with electric beaters until you have soft peaks, then remove the bowl from the pan and continue whisking until cool – this is your Swiss meringue.
Tip: Whipping egg whites to a soft peak means that when you pull the whisk away from the mixture, a peak forms, but it flops over and doesn’t stay upright.
Assembling your Tipsy Laird:
Step 9: Pile the Swiss meringue onto the jelly, spreading it out to the sides. Optionally, you can lightly brown the outside with a blowtorch to give it a burnished look.
To flambé: Heat the remaining 2 tbsp whisky in a small saucepan until warmed then remove from the heat. Carefully light the whisky with a match and, once alight, pour it over the Swiss meringue.
Tip: Remember to let any flames die down completely before cutting and serving.
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