Irish Tipsy Trifle
Indulge in the decadent layers of an *Irish Tipsy Trifle*, a show-stopping dessert that blends classic Irish flavors with a touch of indulgence. This no-bake treat features soft, whiskey-soaked sponge cake layered with vibrant raspberry jam, fresh raspberries, and velvety vanilla custard. Topped with clouds of lightly sweetened whipped cream, a sprinkling of toasted almonds, and rich dark chocolate shavings, this trifle strikes the perfect balance between fruity, creamy, and boozy. Perfect for celebrations or a special dinner party, the Irish Tipsy Trifle is an eye-catching centerpiece that’s as delightful to eat as it is to prepare. With just 30 minutes of effort and a few hours of chilling, this make-ahead dessert is sure to impress your guests with its beautiful presentation and unforgettable flavor.
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Ingredients
- 450 grams sponge cake
- 120 milliliters Irish whiskey
- 200 grams raspberry jam
- 200 grams fresh raspberries
- 700 milliliters vanilla custard
- 500 milliliters heavy cream
- 30 grams powdered sugar
- 50 grams toasted almonds
- 30 grams dark chocolate shavings
Directions
Step 1
Cut the sponge cake into 2.5 cm (1 inch) cubes and place them in a large mixing bowl.
Step 2
Drizzle the Irish whiskey evenly over the sponge cake cubes. Toss gently to ensure the whiskey is absorbed by the cake.
Step 3
In a small saucepan, warm the raspberry jam over low heat until it becomes slightly runny. Allow it to cool slightly before combining it with the fresh raspberries in a separate bowl, then set aside.
Step 4
In a trifle dish or large glass bowl, arrange a layer of whiskey-soaked sponge cake cubes at the bottom.
Step 5
Spread a layer of the raspberry and jam mixture evenly over the cake layer, ensuring the raspberries are distributed evenly.
Step 6
Pour a layer of vanilla custard over the raspberry mixture, smoothing it out with a spatula.
Step 7
Repeat the layering process (cake, raspberry mixture, custard) until all ingredients are used, ending with a custard layer on top.
Step 8
In a chilled mixing bowl, whip the heavy cream and powdered sugar together using an electric mixer until soft peaks form.
Step 9
Spread or pipe the whipped cream over the final custard layer, creating decorative swirls if desired.
Step 10
Sprinkle the toasted almonds and dark chocolate shavings evenly over the whipped cream as garnish.
Step 11
Refrigerate the trifle for at least 2 hours to allow the flavors to meld together. Serve chilled and enjoy!
Nutrition Facts
| Serving size | 2286.4 grams (2286.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5277 |
| Total Fat 244.80g | 314% |
| Saturated Fat 126.80g | 634% |
| Polyunsaturated Fat 2.00g | |
| Cholesterol 1580mg | 527% |
| Sodium 3287mg | 143% |
| Total Carbohydrate 588.10g | 214% |
| Dietary Fiber 23.60g | 84% |
| Total Sugars 430.20g | |
| Protein 62.90g | 126% |
| Vitamin D 36IU | 180% |
| Calcium 1293mg | 99% |
| Iron 19mg | 107% |
| Potassium 2269mg | 48% |
Source of Calories