Traditional Scottish Tipsy Laird (Whisky Trifle)

Layer sponge cake or macaroons in the bottom of a large glass bowl.

Soak the cake with a very generous amount of Scotch whisky until saturated.

Add a layer of fresh raspberries (preferably from Perthshire).

Pour thick, homemade custard over the raspberries and allow to set in the fridge.

Top with a thick layer of whipped double cream.

Garnish with toasted flaked almonds. A traditional alternative to the English trifle.