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Mexican Trifle

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  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)

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5270 Calories from Fat 1451

% Daily Value*

Total Fat 161 g247.9%

Saturated Fat 59.4 g297.2%

Trans Fat 0 g

Cholesterol 633.9 mg211.3%

Sodium 4163.6 mg173.5%

Total Carbohydrates 815 g271.5%

Dietary Fiber 27.6 g110.6%

Sugars 507.6 g

Protein 107 g213.1%

Vitamin A 43.5% Vitamin C 31.7%

Calcium 131.1% Iron 158.1%

*Based on a 2000 Calorie diet

Mexican Trifle Recipe