Mexican Trifle

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READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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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.
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