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Mexican Trifle

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Ingredients
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Eggs 2 , beaten
  Vanilla 1 Teaspoon
  Cubed pound cake 4 Cup (64 tbs)
  Brandy 4 Tablespoon
  Apricot preserves 4 Tablespoon
  Whipped cream 1⁄2 Cup (8 tbs)
  Confectioner's sugar 1 Tablespoon
  Semi-sweet chocolate 1⁄2 Cup (8 tbs), grated
  Toasted slivered almonds 1 Cup (16 tbs)
Directions

Combine sugar, cornstarch, and salt in medium saucepan.
Stir in milk until well-blended; cook over medium heat, stirring constantly, until mixture boils (it will be quite thin).
Add a little to eggs; beat well.
Add mixture to rest of sauce in pan; cook, stirring constantly, until mixture starts to bubble.
Stir in vanilla; cool, covered with waxed paper.
Place cake cubes in glass bowl.
Sprinkle with 3 tablespoons brandy; drizzle with preserves.
Pour custard over cake cubes.
Whip cream with confectioners' sugar until stiff.
Fold in 1 tablespoon brandy.
Top cake and custard with whipped cream.
Garnish with grated chocolate and almonds.
Cover; chill several hours

Recipe Summary

Cuisine: 
Mexican
Course: 
Dessert
Method: 
Chilling
Dish: 
Cake

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