This Dulce Frío (Dominican Trifle) will make you very popular with your friends. Few desserts combine sophistication and easy preparation like this one.
I know what you’re thinking. You’re looking at that picture and telling yourself “I need that Dulce Frío (Dominican Trifle) in my life.” And I won’t blame you for those thoughts.
If you have ever tried Tres Leches Cake, this is very similar to it, and you will love it every bit as much. And here’s the plot twist: this is much easier to make than Tres Leches. Yes, that’s right.
You can prepare it with rum if you plan to serve it to adults, skip it if there will be children at your table. For this, you will need Dominican tostadas, very similar to ladyfingers but not covered in sugar. If you find it impossible to find tostadas just use ladyfingers, they work just as well.
There’s also the choice of fruits. It is usually made with canned “fruit cocktail”, which I am not a fan of, to be honest. I prefer to either use fresh, pitted grapes, or canned, sugar-free peaches. You go with what you prefer.
About our Dulce Frío recipe
In the recipe, I give two choices for toppings: whipped cream and meringue. Dominicans usually serve this topped with meringue, but I vastly prefer whipped cream.
And if you are curious about the cream cheese, it doesn’t change the taste of the whipped cream to any significant extent, and it helps stabilize the whipped cream. Your whipped cream rosettes, or peaks–or however you choose to decorate it–will keep its shape for several days.
Dulce Frío – Recipe & Video (Dominican Trifle)
- 1 cup of condensed milk
- 2 cups of evaporated milk
- 2 egg yolks
- 2 tablespoons of cornstarch
- 1 tablespoon of vanilla extract
- 1/4 cup of rum (optional)
- 20 lady fingers
- 1 cup of fresh (or canned) fruit, diced
- 2 egg whites (pasteurized egg best)
- 1/3 cup of powdered sugar
Whipped cream topping
- 1/2 cup of heavy cream , chilled
- 2 tablespoons of cream cheese , chilled
- 1/3 cup of powdered sugar
- Mix condensed and evaporated milk. Add yolks, cornstarch and vanilla. Mix well with a stick blender. Boil in bain marie over medium-low heat, stirring constantly until it thickens to the same consistency as condensed milk (15-20 mins). Remove from the heat. Stir until it cools down to room temperature (to cool faster poor cool water in a pot, and put the pot with the mixture inside that one, like a “reverse bain marie”, see video for details). Sieve to eliminate undissolved parts. Chill.
- Pour the rum into a dish. Briefly dip the ladyfingers in the rum. Arrange half the ladyfingers in a deep-bottomed serving pan. Cover with half the milk cream. Arrange the other half of the ladyfingers followed by the remaining milk cream. Top with the fruit. Chill.
- Chill the mixer bowl and wire whip beforehand.
- Mix cream cheese, sugar and heavy cream. Whip until it forms peaks (don’t overdo it or it’ll turn into butter!). Cover the ladyfingers with the whipped cream, or decorate with rosettes, like I did.
- Serve chilled.
- Whip egg whites until it starts rising. Add sugar and continue beating until it forms peaks. Cover the ladyfingers with the meringue.