Frolicking Fun and Frivolity with “Whim Wham” ~ A Scottish Regency Trifle

Whim Wham – A Scottish Regency Trifle

Frolicking Fun and Frivolity with “Whim Wham”

~ A Scottish Regency Trifle ~

Frolicking Fun and Frivolity with “Whim Wham”
~ A Scottish Regency Trifle ~

Who doesn’t love a bit of frolicking fun and frivolity? Especially when the weather has been dire this summer; so when I received a package of FRESH Scottish raspberries recently, my face LIT up and I immediately started to concoct a divine dessert that had FUN in the title and one that would be fabulous on the tongue too…….my Scotty Brand Scottish Raspberries would MORE than fit the bill, plus, I was also lucky enough to receive four 180g punnets, so MORE than enough for one day of fruity fun!

Scotty Brand Raspberries

I knew I had a delivery arriving, and so whilst I whiled away the days and hours until it arrived, I perused old cookbooks and quizzed my mum about some family recipes that she might remember…….I also had a plan to make a pot of jam too, as I adore home-made raspberry jam. But, there is one recipe that has played with my imagination for years now, an old Scottish recipe (Regency actually) that I remember having when I was little, a whimsical and creamy dessert that is SO much MORE than the usual trifle and yet is grown up enough to grace a summer dinner party table – Whim Wham.

Frolicking Fun and Frivolity with “Whim Wham”
~ A Scottish Regency Trifle ~

There are several recipes for Whim Wham, but this is MY family recipe, as written down on the back of a flyleaf of an old cookbook…….it’s simple to make and absolutely delectable. The protagonist fruit, raspberries, shine through the cream and the almonds and orange zest adds a citrus and nutty overture to proceedings, it is sinfully simple, the Little Black Dress of desserts.  There is NO jelly or custard, it’s simply NOT needed, but there is a generous slug of Scotch whisky added to the sherry or dessert wine soak for the sponge……sublime! 

Frolicking Fun and Frivolity with “Whim Wham”
~ A Scottish Regency Trifle ~

I DID make a pot of jam too, but I will share that recipe later, and I was able to use the raspberry jam in this Whim Wham……so a DOUBLE Whim Whammy! (Sorry!) I DO grow my own raspberries, but I am not in Scotland, and for me, the BEST raspberries in the world come from Scotland – England may have the edge on strawberries, although I LOVED my Scotty Brand Strawberries, and shared two recipes on my blog using them here: Strawberries and Flowers for Tea – Strawberry & Elderflower Cake and Tart Topping 

Strawberries and Flowers for Tea – Strawberry & Elderflower Cake and Tart Topping

and………….. Red, White & Blue Strawberries and Cream Jubilee Cakes

White & Blue Strawberries and Cream Jubilee Cakes

……but, the climate and soil just produces the BEST raspberries in Scotland, and they are VERY good for you too!

Did you know?

• Raspberries contain a wealth of vitamin C. In fact, they contain more than oranges.
• Raspberries are also high in potassium, vitamin A and calcium.
• They’re low in calories and saturated fats, making them a healthy snack.
• They’re a handy source of dietary fibres that are essential to good digestion.
• Raspberries are one of the most antioxidant-rich of all fruits.
• There are 32 calories in every 100g of juicy raspberries.

Frolicking Fun and Frivolity with “Whim Wham”
~ A Scottish Regency Trifle ~

If you buy any Scotty Brand raspberries this summer, to celebrate the great Scottish outdoors, Scotty Brand has joined up with the Disney•Pixar movie Brave, in cinemas from August, to bring you a feast of prizes…..and if you purchase any raspberries with a special promotional code on the packet, you have a chance of winning:

• Family adventures at The Gleneagles® Hotel
• Private VIP Brave screenings for you and your friends
• iPads
• Virgin Experience Days Vouchers
• Disney Store shopping vouchers
• Disney•Pixar DVDs
• Brave posters
• Brave mobile wallpaper downloads
• Money off your next Scotty Brand purchase

Frolicking Fun and Frivolity with “Whim Wham”
~ A Scottish Regency Trifle ~

But back to my whimsical Whim Wham – the recipe is below, but I have to tell you that the one in the photos has all gone now, however, I am planning on making this again soon…….as it is a perfect pudding for ANY time of the year, but especially when Scottish raspberries are in season.  It’s all been berries and desserts lately, so tomorrow I am back with my Fish on Friday recipe, and I have some more savoury treats to share over the weekend.…….bye for now, see you later, Karen. 

Whim Wham – A Scottish Regency Trifle

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Serves	6
Prep time	30 minutes
Cook time	5 minutes
Total time	35 minutes
Allergy	Milk, Tree Nuts
Dietary	Vegetarian
Meal type	Dessert
Misc	Pre-preparable, Serve Cold
Occasion	Birthday Party, Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day
Region	British
By author	Karen S Burns-Booth

A simple and delicious trifle that originates from Scotland and the Regency period. The expression Whim Wham originates from the word "whimsy" and means something that is quaint or fanciful, or even frivolous!

Ingredients

• 75g to 100g sponge cake (or trifle sponge fingers)
• 4 tablespoons raspberry jam
• 150ml sweet sherry (or sweet dessert wine)
• 60ml Scotch whisky
• 1 orange, juice and zest
• 225g fresh raspberries
• 500ml double cream
• 6 tablespoons icing sugar
• 50g blanched almonds (lightly toasted)

Note

A simple and delicious trifle that originates from Scotland and the Regency period. The expression Whim Wham originates from the word "whimsy" and means something that is quaint or fanciful, or even frivolous!

Directions

Step 1	Half an hour before you plan to serve the Whim Wham, spread the raspberry jam over the sponge cake or sponge fingers and then cut the sponge cake/fingers into small cubes; arrange them in the base of an attractive trifle bowl or large glass serving bowl.
Step 2	Mix the sherry, whisky and orange juice together and pour it over the sponge cake pieces; allow to soak for 30 minutes before scattering the raspberries over the top, leaving some for decoration.
Step 3	Pour the cream into a bowl and add the icing sugar, whip then cream until it holds soft peaks and then spoon the cream over the raspberries, making sure they are all covered.
Step 4	Scatter the remaining raspberries over the cream, as well as the orange zest and then the toasted almonds. Serve immediately, although this can be kept in the fridge after serving for up to 1 day.

Frolicking Fun and Frivolity with “Whim Wham”
~ A Scottish Regency Trifle ~