18th Century Scottish Whim Wham - Brandy and Sherry Trifle

⏱ 40 mins 🍽 1 Trifle, 6 serving(s) 🏷 Dessert

This traditional Scottish dessert, known as a Whim Wham, is a delightfully boozy trifle from the 18th century. The name describes something light and fanciful. It features sponge fingers soaked in a mix of sweet sherry, brandy, and orange, then topped with a blend of whipped cream and yogurt. The finishing touch is a sprinkle of buttery, sugar-coated almonds. It's a simple yet impressive dessert, perfect for a special occasion. You can add fresh raspberries in season for a modern twist, though this is not traditional.

18th Century Scottish Whim Wham - Brandy and Sherry Trifle

Ingredients

  • 25 g butter
  • 50 g blanched almonds
  • 25 g sugar
  • 30 trifle sponge cake fingers
  • 150 ml sweet sherry
  • 60 ml brandy
  • 1 orange, juice and rind of, finely grated large
  • 300 ml fresh double cream
  • 300 g plain yogurt

Method

  1. Melt the butter in a heavy-based pan and fry the blanched almonds until they turn golden. Add the sugar and cook for 1 minute, stirring all the time, until the sugar has dissolved and coated the nuts. Transfer them to a greased baking sheet to cool completely.
  2. Roughly 30 minutes before you plan to serve, snap the trifle sponge fingers in half and arrange them in your serving bowl. Combine the sweet sherry, brandy, and the finely grated rind and juice of the orange. Pour this mixture over the sponge and allow it to soak for 30 minutes.
  3. Whip the double cream until it just holds soft peaks. Gently fold the plain yogurt into the whipped cream. Spoon this creamy mixture over the soaked sponge base. Chop the cooled almonds and scatter them generously over the top. Serve straight away.

Nutrition (per serving)

Sodium151300 mg

Recipe details

CategoryDessert
AuthorFrench Tart