Ingredients with Measurements:
- 1 loaf of sponge cake, sliced into small cubes
- 1 can of condensed milk
- 1 can of evaporated milk
- 6 egg yolks
- 1 tsp vanilla extract
- 1 cup of heavy cream
- 1/4 cup of sugar
- 1/4 cup of water
- 1/4 cup of toasted sliced almonds
Special equipment needed:
- Trifle bowl or any clear glass bowl
Step-by-step instructions:
1. In a saucepan, combine condensed milk, evaporated milk, egg yolks, and vanilla extract. Mix well until smooth.
2. Cook the mixture over low heat, stirring constantly until it thickens. This will take about 20-25 minutes.
3. Remove from heat and let it cool down.
4. In a separate bowl, whip the heavy cream until it forms stiff peaks.
5. Add the cooled milk mixture to the whipped cream and fold until well combined.
6. In a small saucepan, combine sugar and water. Cook over medium heat until the sugar dissolves and the mixture turns into a syrup.
7. Layer the sponge cake cubes at the bottom of the trifle bowl.
8. Drizzle some of the sugar syrup over the sponge cake.
9. Pour half of the milk and cream mixture over the sponge cake.
10. Repeat the layering process with the remaining sponge cake, sugar syrup, and milk and cream mixture.
11. Top the trifle with toasted sliced almonds.
12. Chill the trifle in the refrigerator for at least 2 hours before serving.
Time:
Preparation time: 30 minutes
Cooking time: 25 minutes
Temperature:
Low heat for cooking the milk mixture
Serving size:
8-10 servings
Nutritional information:
Calories: 420
Fat: 22g
Carbohydrates: 50g
Protein: 8g
Sodium: 190mg
Substitutions for ingredients:
- Instead of sponge cake, you can use angel food cake or pound cake.
- You can substitute the heavy cream with whipped cream or cool whip.
- Instead of sliced almonds, you can use chopped walnuts or pecans.
Variations:
- You can add sliced fresh fruits such as strawberries, bananas, or peaches between the layers.
- Instead of using sugar syrup, you can use fruit juice or liqueur to drizzle over the sponge cake.
Tips and tricks:
- Make sure to let the milk mixture cool down before adding it to the whipped cream to avoid curdling.
- You can make the trifle ahead of time and store it in the refrigerator for up to 2 days.
- To make the trifle more visually appealing, you can pipe whipped cream on top of the trifle and add fresh fruit or chocolate shavings as garnish.
Storage instructions:
Store the trifle in the refrigerator for up to 2 days.
Reheating instructions:
This trifle is best served chilled and does not need to be reheated.
Presentation ideas:
Serve the trifle in a clear glass bowl to showcase the layers.
Garnishes:
Toasted sliced almonds or chopped walnuts.
Pairings:
This dessert pairs well with a cup of coffee or tea.
Suggested side dishes:
This dessert is best served on its own.
Troubleshooting advice:
If the milk mixture curdles, strain it through a fine-mesh sieve before adding it to the whipped cream.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Brazo de Mercedes is a popular Filipino dessert that originated from Spain. It is a rolled cake filled with custard made from egg yolks and condensed milk.
Flavor profiles:
This trifle is sweet and creamy with a hint of vanilla and toasted almonds.
Serving suggestions:
Serve this trifle as a dessert after a meal or as a sweet treat for special occasions.
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Region: Philippine