Dulce Frío [Recipe + Video] Dominican Trifle with Fruit Cocktail

🧂 Ingredients

• 1 cup condensed milk
• 2 cup evaporated milk
• 2 egg yolk
• 2 tablespoons cornstarch
• 1 tablespoon vanilla extract
• ¼ cup golden rum

  (optional, see notes)
• 20 lady fingers
• 1 cup fresh fruit

  (or canned), in wedges or diced
• ½ cup heavy cream

  , chilled
• 2 tablespoons cream cheese

  , chilled
• ⅓ cup powdered white sugar

Instructions

• 1 Mix condensed and evaporated milk. Add yolks, cornstarch, and vanilla. Mix well
  with a stick blender.
  
  Boil in bain marie (hot water bath) over medium-low heat, stirring constantly
  until it thickens to the same consistency as condensed milk (15-20 mins).
  
  Remove from the heat. and place in a cold water bath. Stir until it cools down
  to room temperature. Sieve to eliminate undissolved parts.
• 2 Briefly dip the ladyfingers in the rum on both sides. Place a layer of
  ladyfingers on a lasagna pan. Bathe with half the sweet sauce.
  
  Dip the remaining ladyfingers in rum and arrange on top of the first layer.
  Bathe with the remaining sweet sauce.
  
  Chill for an hour.
• 3 Chill the mixing bowl and wire whip beforehand (about 15 mins in the freezer).
  This will make it easier to whip the cream, especially on a hot day/location.
  
  Mix cream cheese, sugar, and heavy cream. Whip until it forms firm peaks
  --starting at low speed, then increasing to high speed after a minute. Don't
  overdo it, or it'll turn into butter.
• 4 Decorate with whipped cream (you can use suspiro [recipe + video
  [https://www.dominicancooking.com/suspiro-dominican-meringue-icing]] if you
  prefer it to whipped cream
• 5 Chill for at least an hour before serving. Serve chilled.
  
  If you are not serving within a few hours, cover with cling film and keep
  refrigerated for up to 24 hours before decorating with cream (the rosettes will
  be ruined if touching the cling film). Whip the cream and garnish shortly before
  serving.

Nutrition Info