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Not So Tipsy Lard Trifle

ByJenn Giam Smith

Bring a touch of Scotland to your Sunday dessert table with this non-alcoholic, family-friendly take on the classic Laird trifle—bright raspberries, almond custard, and whipped cream layers that look fancy, but are easy to make together

My Tipsy laird done and ready to eat. is a layered dessert with cake, then custard, the berries, then whipped cream, the almond slices & raspberries.

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Every Sunday in our house is a mini-theme night (yes, we’re that family), and a couple of weeks ago we hopped across the pond to Scotland. Between the kilts in our imaginations and the bagpipe blasts in my head, I embraced the chance to make something fun and kid-approved. Enter the dessert: a spin on the classic Tipsy Laird Trifle¹. But with five kids, I decided it’s more “Not-So Tipsy Laird Trifle” (no whisky here!)—bright, layered, citrusy, and family-friendly.

The traditional version¹ appears around Burns Night (January 25) and Hogmanay (New Year’s in Scotland) to honour poet Robert Burns. It usually features whisky-soaked sponge, raspberries, custard and cream.

In my version, we skip the whisky and I swap in a clementine-lemon simple syrup that adds a cheerful citrus spark. I also make a homemade almond custard (because, dad was a chef, and I learnt from the best), whipped cream, and a lovely sponge cake. It’s layered, festive, and totally doable even when your kids want to “help” in the kitchen.

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Why you’ll love it

  • Layers = visual appeal. Kids (and adults) are mesmerised by the bright raspberries, creamy custard, and clouds of whipped cream.
  • Non-alcoholic but still indulgent. We retain the fun of a “grown-up” dessert without the booze.
  • I’ve included tips for kids to help—so it becomes part of your family ritual, not just chef Jenn doing a solo show.
  • A great make-ahead friendly option: bake the cake, chill the components, assemble when you’re ready.
Not So Tipsy laird from top view with almond slices and raspberries on top this post

Quick Overview

  • Prep time: about 55 min (with cooling time)
  • Cook time: about 55 min (cake + custard + syrup)
  • Chilling time: at least 2½ hours
  • Serves: ~8–10

Making the Cake (and Trifle) in One Day

One of my favorite parts of this recipe is that you can make it all in a single day without feeling like you’re running a marathon in the kitchen. It’s all about timing and multitasking—and yes, maybe pretending you’re a contestant on a cooking show.

Step 1: Mix & Bake the Cake

Start by preparing your airy sponge cake and getting it into the oven. This is your anchor; everything else will revolve around it.

Step 2: While the Cake Bakes

Here’s where the multitasking magic comes in:

  • Whip up your almond custard
  • Prepare the whipped cream
  • Make your clementine‑cinnamon simple syrup

Doing these simultaneously saves a ton of time and means you’re not stuck watching a cake rise while everything else waits.

Step 3: Cooling Time

Once everything is done, let the cake, custard, and syrup cool in the fridge. Cooling is key—it keeps the layers from sliding around and helps all those flavors settle in.

Step 4: Assemble When Ready

When you’re ready to serve, rinse your berries, grab your cooled components, and start layering your trifle. It’s the fun part—the one where you get to see all that hard work turn into a stunning, show-stopping dessert.

Prepping Layers Ahead of Time (Optional)

If your day is busy or you want to get a head start:

  1. Mix and bake the cake; let it cool completely.
  2. Make and store in the fridge:
    • Almond custard
    • Whipped cream
    • Simple syrup

When you’re ready to serve, just pull everything from the fridge, rinse your berries, and layer your trifle. It’s like dessert magic on demand—without rushing, without stress, and yes, the kids can still sneak in some “help.”

Raspberries on cake
custard on top of raspberry layer
final whipped cream layer on raspberries
Topped with almond slivers
Not So Tipsy laird from top view with almond slices and raspberries on top
Ideas

Jenn’s Kitchen Tips:

  • If you’ve never made whipped cream from scratch, don’t worry — it’s easier than you think. Check out my detailed guide How to Make Luscious Whipped Cream from Scratch (Kid-Friendly!) for the lowdown on soft, medium, and stiff peaks (yes, I go there).
  • Test the cake at 20 minutes — if it’s not done, give it another 5. A little jiggle is okay; you want it firm but spongy.
Ideas

Storage Details

Once assembled, this trifle is best enjoyed within 24 hours. The layers hold up best if served immediately after being assembled.

If you wish to make it ahead of time, prepare the layering components in advance and assemble them right before serving.

Components can be stored separately. They will last anywhere from 1 week ro 1 month depending on the component. See below for details:

  • Whipped cream (airtight) in fridge up to 1 week
  • Sponge cake (airtight) in fridge up to 1 week
  • Almond custard (airtight) in fridge up to 3 days
  • Simple syrup in a sealed jar in fridge up to 1 month

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    Ideas

    Cooking with Kids 

    This trifle is one of those desserts where everyone can join in—yes, even your littlest sous-chefs (with some supervision).

    Older Kids (grades ~4+):

    • They can help measure flour, sugar, and extracts for the cake.
    • Once you start whisking eggs & sugar, they can man the mixer (with your guidance).
    • They might be ready to assist with layering the trifle—especially brushing the syrup or placing raspberries.

    Younger Kids (preschooler +):

    • Let them rinse raspberries and pick out any stems. Bonus: counting berries = sneaky math.
    • They can brush syrup onto cake slices (watch the drips!).
    • They can scatter the almond slivers or help place the final decorative raspberries and maybe a sprig of mint (because we love that family-photo moment).

    Tidying tip: Keep a damp cloth handy for berry drips and flour clouds—makes clean-up less dramatic (and you’ll thank yourself).

    Our crew devoured this one, and it’s officially on our “holiday dessert rotation” now. Want to dress it for Christmas? Add a few mint leaves and it instantly channels holly-berry vibes. 🎄

    side view of the Not So Tipsy laird

    In the swirl of Sunday prep, when life feels a little hectic, I want our desserts to feel warm, accessible, but still a little magical. This “Not-So Tipsy Laird Trifle” hits that sweet spot—heritage meets family-friendly, bright raspberries meet cozy custard, and we’re inclusive of the kids while still serving something that wows.

    If you try it (or your kids end up declaring you the “dessert queen”… I won’t blame them), I’d love to hear how you layered it, if you snuck in any extra citrus zest, or what other theme-night you might pair it with.

    Here’s to good times, bright flavours, and delicious memories with your crew.
    Cheers 🥂,

    Jenn (Signature image)

    Did You Make This Recipe?

    I’d love to hear how it turned out for you! Leave a comment below and give it a ⭐⭐⭐⭐⭐ rating if you loved it. If you share on Instagram, tag me @cheersjennsmith—I’ll feature your creations in my stories!

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    My Tipsy laird done and ready to eat. is a layered dessert with cake, then custard, the berries, then whipped cream, the almond slices & raspberries.

    Not-So Tipsy Laird Trifle

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    • Author: Jenn Giam Smith
    • Total Time: 4 hours 35 minutes
    • Yield: 6 people 1x
    • Diet: Vegetarian
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    Description

    A bright, layered Scottish-inspired dessert—raspberries, almond custard, whipped cream and citrus-infused sponge. All the charm of a traditional trifle, none of the booze.

    Ingredients

    Units Scale

    Trifle Build:

    • 10 oz sponge cake (see Notes for alternatives)
    • 12 oz fresh raspberries
    • 6 Tbsp clementine-&-lemon simple syrup (plus extra to brush on cake)
    • 2 cups almond custard (see recipe below)
    • 2 cups homemade whipped cream (see Notes for shortcuts)
    • 1/4–1/2 cup thinly sliced toasted almonds, for finishing

    Airy Genoise Sponge Cake (based on The Spruce Eats, adapted):

    Almond Custard:

    Clementine & Cinnamon Simple Syrup:

    • 3 Tbsp lemon juice (about 1 lemon)
    • 2 Tbsp clementine juice (about 1 clementine)
    • 3 Tbsp water
    • 1/2 cup granulated sugar
    • 1 tsp ground cinnamon

    Instructions

    1. Bake the sponge cake

      • Preheat oven to 350 °F. Grease and flour one (or two) 9-inch pans; line bottoms with parchment.

      • Set a saucepan of water to simmer to act as a double-boiler base.

      • In a heat-proof bowl (set over simmering water), whisk eggs, sugar and vanilla for ~3-4 min until warm.

      • Transfer to stand mixer; beat 10-15 min until thick, pale, and ribbons form.

      • Fold in flour gently, then melted butter until just combined.

      • Immediately pour into prepared pan(s). Bake 20-25 minutes (test at 20 mins).

      • Cool in pan 10 minutes, then invert onto rack and cool completely (about 45 mins).

    2. While cake bakes — multitask like a kitchen pro:

      • Make the almond custard: In a saucepan, combine milk, cream, sugar, vanilla & almond extract; heat until tiny bubbles form around edges (don’t boil). Remove from heat. Whisk ~2 Tbsp of hot milk mixture into yolks, then whisk yolks back into pan. Return gently to heat, whisk until custard thickens (2–3 mins). Remove from heat, strain through fine mesh, cover with plastic wrap (touching surface) and chill.

      • Make the simple syrup: In a small saucepan, whisk sugar + water over medium heat until dissolved and simmering. Remove from heat; stir in lemon + clementine juices and cinnamon. Cool and store in a glass jar in the fridge until use.

    3. Whip the cream — then chill everything: custard, cake (if still warm), syrup.

    4. Assemble the trifle when ready to serve:

      • In a large glass dish (or individual glasses), place a thick layer of cake slices. Brush generously with simple syrup.

      • Reserve a few raspberries; layer the rest evenly over the cake. Drizzle remaining syrup over raspberries.

      • Pour chilled almond custard in a thick layer over raspberries.

      • Top with whipped cream (spoon or pipe for extra flair).

      • Decorate with reserved raspberries and toasted almond slivers.

    Equipment

    Notes

    Substitutions:

    • For simplicity, you can swap in store-bought pound cake (1:1) and ready whipped cream (1:1) if life is busy.
    • If you’re gluten-free: consider swapping cake flour for a GF blend + cornstarch.
    • Use ghee (1:1) if you prefer.
    • If you’ve never whipped cream before: follow my full whipped-cream guide for smooth success.
    • When testing cake doneness: insert a toothpick or touch lightly—if it springs back gently, you’re good.

    Storage:

    • Once assembled, this trifle is best enjoyed within 24 hours. The layers hold up best if served soon.
    • Components stored separately:
      • Sponge cake (airtight) in fridge up to 1 week
      • Almond custard (airtight) in fridge up to 3 days
      • Simple syrup in a sealed jar in fridge up to 1 month
      • Whipped cream (airtight) in fridge up to 1 week
    • Prep Time: about 55 min (with cooling time)
    • Cook Time: about 55 min (cake + custard + syrup)
    • Category: Dessert
    • Method: Baking / Layering / No-bake finish (with baked sponge)
    • Cuisine: Scottish / British-inspired

    Did You Make This Recipe?

    If you share on Instagram, tag me @cheersjennsmith—I’ll feature your creations in my stories!

    ©Photo, Prop Styling, and Food Styling by Jenn Smith

    ¹ Credit to (thespruceeats.com) for the original Tipsy Laird Trifle Recipe.

    My name is Jenn, I'm wife to a true blue Wisconsin Man and mom of 5. I'm here sharing my passion for food, craft, family, & life (especially my love of Wisconsin)! I grew up in a food-oriented family. Most of my recipes are a mix of fun and easy (sometimes fast), and when I can... I add a bit of my family's Chinese-American-European roots.

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