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

Name: Dulce Frío [Recipe + Video] Dominican Trifle with Fruit Cocktail
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Yield: 6 servings
Ingredients: 1 cup condensed milk; 2 cup evaporated milk; 2 egg yolk; 2 tablespoons cornstarch; 1 tablespoon vanilla extract; ¼ cup golden rum; 20 lady fingers; 1 cup Fresh fruit; ½ cup heavy cream; 2 tablespoons cream cheese; ⅓ cup powdered white sugar

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Prep Time
15 mins
Cook Time
15 mins
Additional Time
2 hrs
Total Time
2 hrs 35 mins
Servings
6 servings
Calories
626 kcal
Course
Dessert
Cuisine
Dominican

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

Oriana Walker

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Learn how to make dulce frio dominicano, a glorious trifle-like Dominican fruit cocktail cake with condensed milk that is easy to make and perfect for summer.

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Ingredients

Servings

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 Fresh fruit (or canned), in wedges or diced

Whipped cream topping

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

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Instructions

1. 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 a cold water bath. Stir until it cools down to room temperature. Sieve to eliminate undissolved parts.

2. 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.

3. 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, 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. Assembling

Decorate with whipped cream (you can use suspiro [recipe + video] if you prefer it to whipped cream

5. Serving and storing

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.

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 Information

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Calories 626kcal (31%) Carbohydrates 90g (30%) Protein 17g (34%) Fat 20g (31%) Saturated Fat 10g (50%) Cholesterol 210mg (70%) Sodium 264mg (11%) Potassium 311mg (9%) Fiber 1g (4%) Sugar 65g (130%) Vitamin A 865IU (17%) Vitamin C 2.1mg (2%) Calcium 213mg (21%) Iron 1.7mg (9%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 626 kcal

% Daily Value*

Calories	626kcal	31%
Carbohydrates	90g	30%
Protein	17g	34%
Fat	20g	31%
Saturated Fat	10g	50%
Cholesterol	210mg	70%
Sodium	264mg	11%
Potassium	311mg	7%
Fiber	1g	4%
Sugar	65g	130%
Vitamin A	865IU	17%
Vitamin C	2.1mg	2%
Calcium	213mg	21%
Iron	1.7mg	9%