Dulce Frío [+ Video] (Dominican Trifle)

Dulce Frío [+ Video] (Dominican Trifle)

This dulce frío or dulce de nevera(Dominican trifle) will make you very popular with your friends. Few desserts combine sophistication and easy preparation like this one.

Course Dessert

Cuisine Dominican

Keyword dominican trifle, dulce frio recipe, how to make dulce frio

Prep Time 15 minutes

Cook Time 20 minutes

Resting time 2 hours

Total Time 2 hours 35 minutes

Servings - 8 servings

Calories 626kcal

Author Clara Gonzalez

Ingredients

For the sweet sauce

1 cup condensed milk
2 cup evaporated milk
2 egg yolk
2 tablespoons cornstarch
1 tablespoon vanilla extract

For the center

¼ cup golden rum (optional, see notes)
20 lady fingers
1 cup of fresh (or canned) fruit, in wedges or diced

Whipped cream topping

½ cup of heavy cream , chilled
2 tablespoons cream cheese , chilled
⅓ cup powdered white sugar

Instructions

Making the sauce: 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 cold water bath. Stir until it cools down to room temperature. Sieve to eliminate undissolved parts.
Layering ladyfingers: 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.
Whipping the cream: Chill the mixing bowl and wire whip beforehand (about 15 mins in the freezer). This will make it easier to whip the cream, specially in 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.
Assembling: Decorate with whipped cream (you can use suspiro [recipe + video] if you prefer it to whipped cream
Serving and storing: Chill 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 decorate shortly before serving.

Video

Notes

If you are serving children, use orange juice instead of rum. The taste will be different, but it is a nice option as well.

Use whipped cream or meringue, not both.

Nutrition