Mexican Trifle

Name: Mexican Trifle
Prep time: 30 min
Total time: 30 min
Yield: 10 serving(s)
Ingredients: 1 cup sugar, divided; 1/2 cup flour; 1/4 teaspoon cinnamon; 3 cups milk; 4 eggs, separated; 2 tablespoons butter; 1 teaspoon vanilla; 1/2 teaspoon almond extract; 1 small sponge cakes, sliced or 24 ladyfingers; 1/2 cup apricot jam; 2 cups sliced papayas (or a combination of bananas and mandarin oranges); 1/4 cup Cointreau liqueur or 1/4 cup brandy; 1/8 teaspoon cream of tartar; 1 cup whipping cream; chocolate curls, for decoration

Submitted by Irmgard

"I found this recipe in a back issue of Woman's Day and served it when I had friends over for a fajita dinner. It's an easy dessert to make and if I have to make a large quantity for a pot luck, I substitute vanilla instant pudding and just add the flavourings."

Download

Ready In:: 30mins
Ingredients:: 15
Serves:: 10

ingredients

1 cup sugar, divided
¹⁄₂ cup flour
¹⁄₄ teaspoon cinnamon
3 cups milk
4 eggs, separated
2 tablespoons butter
1 teaspoon vanilla
¹⁄₂ teaspoon almond extract
1 small sponge cakes, sliced or 24 ladyfingers
¹⁄₂ cup apricot jam
2 cups sliced papayas (or a combination of bananas and mandarin oranges)
¹⁄₄ cup Cointreau liqueur or 1/4 cup brandy
¹⁄₈ teaspoon cream of tartar
1 cup whipping cream
chocolate curls, for decoration

directions

Combine 3/4 cups of the sugar, flour and cinnamon; gradually stir in milk.
Bring to a boil over medium heat, stirring constantly.
Boil and stir 2 minutes.
Beat egg yolks slightly.
Blend a small amount of hot mixture into egg yolks; return all to the pan.
Cook 1 minute (do not boil.) Remove from heat; add butter, vanilla and almond extract, blending well.
Cover and chill.
To assemble, spread cake with apricot jam.
Dice fruit of choice; place in a bowl with Cointreau.
Beat 2 egg whites with cream of tartar until frothy; gradually add the remaining 1/4 cup of sugar and beat until stiff but not dry.
Fold into chilled custard a little at a time.
Whip cream in a chilled bowl with chilled beaters until stiff peaks form.
In a 2-quart serving bowl layer 1/3 of the custard, 1/2 of the cake, 1/3 of the fruit with a few teaspoons of Cointreau and 1/3 of the whipped cream; repeat once.
Top with remaining custard, fruit and whipped cream.
Garnish with chocolate curls.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Irmgard

Canada

I live with my husband, four cats, and a sweet mutt named Jada in Scarborough, Ontario, where I work as an elementary school administrative assistant. I have a 31 year old daughter who lives with her boyfriend in nearby Don Mills, along with my sweet granddogs, Frankie and Turbo. I would have to say that my passion is animals, since I have so many of them! <img src=http://images.quizilla.com/H/h0t5auce/1108834307_brown_answer.jpg alt= /> <img src=http://www.recipezaar.com/members/home/532663/cookswithcattitude.JPG alt= /> <img src=http://i146.photobucket.com/albums/r271/copperhorse58/CalendarGirlsSwap2009.jpg alt= /> If I had a month off work to do what I please, I would first catch up on my sleep and then just have fun - see a few movies and maybe take a couple of short trips - something that wouldn't break the bank - lol!

View Full Profile