Mexican Margarita Trifle Recipes

MEXICAN MARGARITA TRIFLE

Steps:

• In a large dry skillet, toast coconut over medium heat until browned and toasted. Cool completely.
• In a large bowl, whisk together sweetened condensed milk and key lime juice. Set aside.
• In a separate large bowl, whip heavy whipping cream with a hand mixer until it begins to thicken. Add confectioner's sugar and continue to whip until stiff peaks form.
• Cut cake into small chunks.
• Using a trifle dish (or any clear bowl), begin to layer the trifle. Start with a layer of cake (use 1/3 of the cake). Drizzle the cake with tequila, then pour 1/3 of the key lime mixture over it. Spread 1/3 of the whipped cream, and then sprinkle with toasted coconut.
• Repeat two more times.
• Chill in the refrigerator for two hours or until ready to serve.

MEXICAN TRIFLE

Steps:

• 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.