Mexican Trifle

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 10
• 1 cup sugar, divided
• 1/2 cup flour
• 1/4 teaspoon cinnamon
• 3 cups milk
• 4 eggs, separated
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 small sponge cakes, sliced or 24 ladyfingers
• 1/2 cup apricot jam
• 2 cups sliced papayas (or a combination of bananas and mandarin oranges)
• 1/4 cup cointreau liqueur or 1/4 cup brandy
• 1/8 teaspoon cream of tartar
• 1 cup whipping cream
• chocolate curls, for decoration

Recipe

• 1 combine 3/4 cups of the sugar, flour and cinnamon; gradually stir in milk.
• 2 bring to a boil over medium heat, stirring constantly.
• 3 boil and stir 2 minutes.
• 4 beat egg yolks slightly.
• 5 blend a small amount of hot mixture into egg yolks; return all to the pan.
• 6 cook 1 minute (do not boil.) remove from heat; add butter, vanilla and almond extract, blending well.
• 7 cover and chill.
• 8 to assemble, spread cake with apricot jam.
• 9 dice fruit of choice; place in a bowl with cointreau.
• 10 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.
• 11 fold into chilled custard a little at a time.
• 12 whip cream in a chilled bowl with chilled beaters until stiff peaks form.
• 13 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.
• 14 top with remaining custard, fruit and whipped cream.
• 15 garnish with chocolate curls.