Mexican Trifle Recipes
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.
Provided by Irmgard
Categories Dessert
Time 30m
Yield 10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 462.4, Fat 17.1, SaturatedFat 9.6, Cholesterol 180.1, Sodium 208, Carbohydrate 70, Fiber 1, Sugar 44.5, Protein 8.8
LIME CREAM TRIFLE
Provided by Marcela Valladolid
Categories dessert
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Blend the condensed milk, evaporated milk and lime juice in a blender until smooth.
- Spoon 1 cup of the lime cream into the bottom of a 6-cup glass trifle dish. Sprinkle with 1/3 of the lime zest. Then arrange 1/3 of the crackers over the cream, breaking them as needed to form a single layer. Repeat to make 2 more layers, ending with a layer of cream and a sprinkle of lime zest. Cover tightly with plastic wrap and chill until set, at least 2 hours, or overnight.
- To serve, thinly slice 1 lime and arrange the lime slices in an overlapping layer on top as garnish, if desired.
MEXICAN MARGARITA TRIFLE
My friends decided to have a Mexican-themed potluck and assigned dessert to me. I love lime, but was sick of boring old key lime pie, so I decided to try something a little new....and it was a hit (and easy, too!)!
Provided by DinaB629
Categories Dessert
Time 45m
Yield 1 trifle dish, 12-15 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 886.3, Fat 47.1, SaturatedFat 30.3, Cholesterol 115.2, Sodium 520.4, Carbohydrate 109, Fiber 2, Sugar 94.1, Protein 12.1
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