Mexican Trifle Recipe Recipe

Name: Mexican Trifle Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 c. sugar; 1 tbsp. cornstarch; 1/4 teaspoon salt; 2 c. lowfat milk; 2 Large eggs, slightly beaten; 1 teaspoon vanilla; 4 c. cubed lb. cake; 4 tbsp. brandy; 4 tbsp. apricot preserves; 1/2 c. whipped cream; 1 tbsp. confectioners sugar; Grated semi-sweet chocolate; Toasted slivered almonds

Servings: persons

1/4 c. sugar
1 tbsp. cornstarch
1/4 teaspoon salt
2 c. lowfat milk
2 Large eggs, slightly beaten
1 teaspoon vanilla
4 c. cubed lb. cake
4 tbsp. brandy
4 tbsp. apricot preserves
1/2 c. whipped cream
1 tbsp. confectioners sugar
Grated semi-sweet chocolate
Toasted slivered almonds

1
Combine sugar, cornstarch and salt in medium saucepan.
2
Stir in lowfat milk till well-blended; cook over medium heat, stirring constantly, till mix boils (it will be quite thin).
3
Add in a little to Large eggs; beat well.
4
Add in mix to rest of sauce in pan; cook, stirring constantly, till mix starts to bubble.
5
Stir in vanilla; cold, covered with waxed paper.
6
Place cake cubes in glass trifle dish or possibly glass bowl.
7
Sprinkle with 3 tbsp.
8
brandy; drizzle with preserves.
9
Pour custard over cake cubes.
10
Whip cream with confectioners sugar till stiff.
11
Mix in 1 Tbsp.
12
brandy.
13
Top cake and custard with whipped cream.
14
Garnish with grated chocolate and almonds.
15
Cover; refrigerateseveral hrs before serving.

339

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 c. sugar, 1 tbsp. cornstarch, 1/4 teaspoon salt, 2 c. lowfat milk, and more.

Yes, Mexican Trifle Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Trifle Recipe

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