Mexican Trifle Recipe
Ingredients
| 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) |
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
Directions
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
Chef
