Mexican Trifle Recipes

CHOCOLATE KAHLUA® TRIFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix the brownie mix, water, vegetable oil, and eggs together in a mixing bowl until smooth, and pour the batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted into the middle of the brownies shows moist crumbs, 25 to 30 minutes. Set the brownies aside, and cool completely. Use a chopstick or the end of a wooden spoon to poke holes all over the brownies, about 1/2-inch apart; drizzle the coffee liqueur all over the brownies. Let the brownies stand 5 minutes to soak up the liqueur.
• In a bowl, whisk the chocolate pudding mix with cold milk until thickened, about 2 minutes; allow to stand 5 more minutes to set.
• To assemble dessert, cut the brownies up into small cubes. Layer 1/3 of the brownies into the bottom of a glass trifle bowl, and top with a layer of pudding, then a layer of whipped topping. Repeat twice more, ending with whipped topping. Chill at least 4 hours before serving.

CARLOTA DE LIMON (MEXICAN LEMON ICEBOX CAKE)

Steps:

• Combine evaporated milk, condensed milk, and lemon juice in a bowl; whisk until mixture is thick and smooth.
• Line a glass bowl or trifle dish with Maria cookies and cover them with a generous layer of the milk mixture. Add another layer of biscuits and milk. Continue the layering, ending with a layer of the milk mixture.
• Refrigerate for at least 6 hours, but better if overnight. Remove from the fridge just before serving.

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.

CHRISTMAS TRIFLE

Steps:

• In a food processor, puree 1 pint of raspberries and strain through a fine mesh sieve, discarding the pulp.
• Whip heavy cream and slowly add sugar until the cream is silken. Add vanilla extract and raspberry puree and continue whipping, just until combined and soft peaks form.
• Layer half of the pound cake in the bottom of a large trifle dish. Spread half of the lemon curd over the pound cake. Top the lemon curd with half of the peaches and one pint of raspberries. Dollop half of the whipped cream over the fruit and spread gently.
• Repeat layers, reserving a few peaches and raspberries for garnish. Chill in the refrigerator 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.