Chef Doug Rothenburger makes the components in his Tipsy Laird from scratch, but it's much more doable if you buy some items pre-made. The classic Scots dessert will be served at Sunday's Burns Night.

Tipsy Laird

1 sheet-pan-size spongecake 3/4-inch thick (or 6 miniature spongecakes)
3/4 cup raspberry preserves
Zest of 1 lemon
4 lady finger cookies, crushed
2/3 cup sweet sherry
2 tablespoons Drambuie whiskey

» Custard
4 egg yolks
2 teaspoons sugar
2-1/2 cups whole milk
1 teaspoon vanilla extract

» Topping:
2/3 cup heavy whipping cream
2 tablespoons Drambuie
Sliced almonds, to taste
Dried cherries, to taste

Cut spongecakes into pieces to fit in serving dishes. Spread with jam and stack cake in dishes. Scatter ladyfinger pieces and zest over top.

Combine sherry and Drambuie; pour over cakes and let soak.

To make custard: Beat egg yolks and sugar together. Heat milk to body temperature, then stir in egg yolk mixture and vanilla. When well blended, cook over low heat until thickened, stirring constantly. Pour into the glasses and chill overnight.

The next day, make topping: Whip cream to soft peaks and whisk in Drambuie. Top custard with topping. Garnish with almonds and cherries. Serves 6.