Trifles are great when you're searching for something fancy that's quick and semi-homemade. Usually pre-made cakes or lady fingers are layered with pre-made custard or whipped cream and fruit then chilled before being served. I've eaten and enjoyed these kinds trifles before, and even have a recipe of my own that calls for storebought angel food cake so I definitely understand the appeal.
However, this is not that kind of trifle. This beautiful thing is a start-from-scratch sort of dealy that's only distantly related to it's light and fruity counterpart. Vanilla custard, cake, and fruity layers are replaced with rich brownies, butterscotch pudding, and bourbon whipped cream. It's the darker, sexier cousin of the traditional trifle..just in time for Valentine's Day.
I've been searching for a butterscotch butter recipe that contained both butter and scotch. Not that you *need* those things for it to be considered butterscotch, but I've been attached to that idea since trying butterscotch ice cream that was made with a splash of scotch. Luckily, David Lebowitz's pudding recipe was exactly the one I had been dreaming of. Dark brown sugar, heavy cream, butter, eggs, and that coveted scotch.. perfect.