Whim-wham 2 RecipeOrigin: Scotland Period: Traditional |
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This is a classic Scottish trifle dating from the 18th century, when the term 'whim-wham' was used to denote something light and fanciful. Ingredients:
25g butter 
Whim-wham 2 Preparation:Method:Melt the butter in a heavy-based pan and use to fry the almonds until golden brown. Add the sugar and cook for 1 minute further, stirring continuously. Turn the mixture onto a greased baking tray and set aside to cool and harden. About 30 minutes before you are due to serve break the sponge fingers in half and place in the base of a serving bowl. Mix the sherry, brandy, orange juice and orange zest in a bowl then pour over the sponge fingers. Set aside to soak for 30 minutes. At the end of this time whip the cream until it just holds its shape then carefully fold in the yoghurt. Spoon this mixture on top of the sponge fingers then roughly chop the almond and sugar mix and scatter over the top. Serve immediately. |
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