Mexican Trifle

"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."
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Ready In:




  • 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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<p>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! <br /><img src= alt= /> <br /><img src= alt= /> <br /><img src= alt= /> <br /><br />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!</p>
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