Whim Wham – A Scottish Regency Trifle
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| Serves | 6 |
| Prep time | 30 minutes |
| Cook time | 5 minutes |
| Total time | 35 minutes |
| Allergy | Milk, Tree Nuts |
| Dietary | Vegetarian |
| Meal type | Dessert |
| Misc | Pre-preparable, Serve Cold |
| Occasion | Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | British |
| By author | Karen S Burns-Booth |
A simple and delicious trifle that originates from Scotland and the Regency period. The expression Whim Wham originates from the word "whimsy" and means something that is quaint or fanciful, or even frivolous!
Ingredients
- 75g to 100g sponge cake (or trifle sponge fingers)
- 4 tablespoons raspberry jam
- 150ml sweet sherry (or sweet dessert wine)
- 60ml Scotch whisky
- 1 orange, juice and zest
- 225g fresh raspberries
- 500ml double cream
- 6 tablespoons icing sugar
- 50g blanched almonds (lightly toasted)
Note
A simple and delicious trifle that originates from Scotland and the Regency period. The expression Whim Wham originates from the word "whimsy" and means something that is quaint or fanciful, or even frivolous!
Directions
| Step 1 | Half an hour before you plan to serve the Whim Wham, spread the raspberry jam over the sponge cake or sponge fingers and then cut the sponge cake/fingers into small cubes; arrange them in the base of an attractive trifle bowl or large glass serving bowl. |
| Step 2 | Mix the sherry, whisky and orange juice together and pour it over the sponge cake pieces; allow to soak for 30 minutes before scattering the raspberries over the top, leaving some for decoration. |
| Step 3 | Pour the cream into a bowl and add the icing sugar, whip then cream until it holds soft peaks and then spoon the cream over the raspberries, making sure they are all covered. |
| Step 4 | Scatter the remaining raspberries over the cream, as well as the orange zest and then the toasted almonds. Serve immediately, although this can be kept in the fridge after serving for up to 1 day. |
