00:06well hello there folks and a very warm welcome back to what's for tea and it's lovely to see
00:12you all again as usual and i hope that i find you very well and for this week's archive recipe
00:18we're going back six years and i'm bringing you this lovely tipsy layered it's called tipsy
00:25because we're using whiskey and layered as lord in scotland so it's a kind of trifle but not really
00:32but it's lovely and this is everything that i'm using here and i will also leave the ingredients
00:37down below just in case you want to write anything down so i'm going to pass you over to me
00:43from about
00:44six years ago and i will catch up with you just at the end of the video and you can
00:49let me know
00:50what you think this is just a lovely after dinner dessert they're not very big they're quite small
00:55you know but they do pack a punch so let me hand you over to me like i said and
01:00i will catch up with
01:01you just at the end so the first thing like i said you want to get your jelly made so
01:06this is just one
01:07of these blocks that you buy and dissolve in water so this is a raspberry jelly and i've just cut
01:13it
01:13up into cubes i'm going to add that to a pyrex jug and add half a pint of boiling water
01:20now you just
01:21want to stir your wee cubes until they're completely dissolved so like i said you'll probably want to
01:28do this the night before and once it's completely dissolved top it up by another half pint giving you
01:35a pint of jelly just make sure all of your wee bits are dissolved and i just like to throw
01:45in
01:45some raspberries and refrigerate until set and once it's set i just like to go around the jelly
01:51with a spoon or a fork and break it up like i say it doesn't have the same structure as
01:57a trifle
01:58but it's very similar so you just set that to the side and go on with your cream topping so
02:04i've got
02:04a big bowl and to that i'm going to add my cream so that's 500 ml of double cream three
02:10tablespoons
02:11of icing sugar and half a teaspoon of vanilla and you just want to blend all of this together
02:19until it becomes nice and thick it'll only take a couple of minutes now this tastes exactly like
02:26dream topping from back in the day the icing sugar just gives that cream a wee bit of oomph
02:34so once you're happy you know i've just popped mine into a piping bag
02:42and i've got a wee bit left over in case i need to top that up later on so you
02:49can set this to the
02:49side as well you want it to be nice and thick but not like concrete just so that it's a
02:55piping
02:57consistency you want to grab whatever bowls you're using the first thing you want to do is get some of
03:02your wee pieces of cake into the bottom just about a handful you don't need too many and then to
03:10that
03:10you want to add about a tablespoon of whiskey or more if you like just to just let it soak
03:16into your
03:17sponge for a couple of minutes and to that you just want to add a few raspberries again probably about
03:28five or six not many and on top of that you want to put a couple of spoons or a
03:33few spoons of your
03:35jelly and raspberry mixture and this is going to soak into your sponge as well
03:46and then you want to go on with your custard like i say this is just instant cold custard there's
03:51no need to
03:52heat this up and just pop a few spoonfuls over the top of your jelly
04:04and once you're happy it's time for your cream so i'm just using this wee nozzle again
04:11that i used last week it's so easy
04:18and the last thing you want to do is pop on some of your toasted almonds
04:26absolutely delicious so it is but if you don't like whiskey obviously you don't have to add whiskey
04:31it's completely up to you i respect you know if you're using you know if you're making it for kids
04:37you'll obviously not want to use the whiskey and just finish the whole thing with your remaining
04:44raspberries and that's it you know it takes about 10 minutes
04:50once your jelly is obviously set but like i say if you do that the night before
04:55you know five ten minutes and you're done and it's such a lovely wee dessert midweek
05:02so do let me know what you thought of that one like i said it's really really delicious a bit
05:08like a trifle but it doesn't have the same structure as a trifle and it's far messier but yeah just
05:14lovely so thank you so much for watching if you're still here and a huge thank you as usual to
05:20the
05:20supporters of the channel over on my patreon page and to the channel members here on youtube for you all
05:26for watching leave in your lovely comments those that thumbs the videos up or share the videos
05:31to anyone who's bought me a coffee using the buy me a coffee link or left me a super thanks
05:38donation
05:38it's all very much appreciated and i will catch up with you during the week
05:43back here on what's for tea so until you choose to join me again have a wonderful rest of your
05:48day bye now
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