Mini Drambuie Trifles
Prep time: 
Total time: 
Serves: 2
Yields two small trifles.
  • Leftover cake scraps, such as the dome of a Hot Milk Cake*
  • 2 tablespoons of Drambuie liqueur
  • 240ml (or 1 cup) of Crème Suisse*
  • 12 fresh strawberries
  1. Tear the cake into small pieces and fit a layer of cake on the bottom of two 200ml (or 6½ ounce) glasses. Using a pastry brush, brush the cake with an ample amount of Drambuie. Add about 60ml (or ¼ cup) of Crème Suisse to each glass. Wash, dry and hull the strawberries and cut each strawberry into 4 pieces. Place a layer of strawberries into each glass. I used 3 strawberries for each strawberry layer.
  2. Repeat the process: cover the strawberry layer with more cake scraps (you will probably have a lot of cake left), brush them with an ample amount of Drambuie, plop about 60ml (or ¼ cup) of Crème Suisse on top of the soaked cake and top with the remaining strawberries.
  3. Place in the fridge for at least 3 hours before serving in order to let all the flavors meld together.
You can find the recipes for the elements I used to make these trifles under 'Building Blocks'.

Tip: you can substitute the Drambuie for other liqueurs, such as raspberry eau de vie, Kirsch, Grand Marnier or Crème de Cassis, but sweet white wine, sherry or a simple sugar syrup would also be a great substitute.
Recipe by The Tough Cookie at