How to Make Dulce Frío

This Dulce Frío (Dominican Trifle) will make you very popular with your friends. Few desserts combine sophistication and easy preparation like this one.

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


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.


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.

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