LOCATION: Recipes >> Trifle Recipes >> Irish Tipsy Trifle
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Irish Tipsy Trifle
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Irish Tipsy Trifle
3/4 cup (1 1/2 sticks) unsalted butter
2 1/2 cups rolled oats
1 cup packed light brown sugar
1 large egg
2 teaspoons pure vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1 cup whipping cream, well chilled
2 tablespoons light brown sugar, free of lumps
1 tablespoon confectioners' sugar
1/4 cup plus 2 tablespoons Irish whiskey
3 tablespoons caramel ice cream topping
For cookies, heat oven to 375 degrees. Grease a baking sheet(s).
Melt the butter in a large skillet; add the oats. Cook, stirring
often, until they begin to brown, 2 to 3 minutes. Let cool.
Beat the brown sugar, egg and vanilla with an electric mixer on
high speed until smooth. Mix in the flour and baking soda on low
speed. Add the cooled oat mixture and mix only to combine. Batter
can be used immediately or chilled overnight.
Drop the batter onto prepared sheet(s), using a tablespoon of batter
for each one, spacing them 3 inches apart. Bake until golden, 9
to 12 minutes. Cool on sheet for one minute; transfer to a wire
rack to cool. (Makes 24 cookies; you will use 12 for the recipe.)
For cream, beat the cream with an electric mixer until it begins
to thicken. Add both sugars and continue beating until it holds
soft peaks. Add 1/4 cup whiskey and mix well.
To serve, break a cookie into coarse pieces into each of six dessert
goblets; drizzle each one with a teaspoon of whiskey. Top with a
spoonful of cream, another broken cookie, another teaspoon of
whiskey and another spoonful of cream. Drizzle top with a small
swirl of caramel topping and serve at once.
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