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

Dulce frio or Dulce de nevera (Dominican trifle).

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

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.

Course Dessert

Cuisine Dominican

Keyword dulce frio recipe, fruit cocktail cake with condensed milk, how to make dulce frio, trifle recipes with lady fingers

Prep Time 15

Cook Time 20

Resting time 2

Total Time 2 35

Servings servings

Calories 626kcal

Author Clara Gonzalez

Ingredients

For the sweet sauce

1 cup condensed milk
2 cups 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 can peach slices in syrup or canned fruit cocktail, either drained of liquid

Whipped cream topping

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

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 by making rosettes, or small mounds formed with a spoon.

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.

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.

Nutrition