Mexican Trifle

• 1 cup sugar, divided
• 1/2 cup flour
• 1/4 teaspoon cinnamon
• 3 cups milk
• 4 eggs, separated
• 2 tablespoons butter
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 1 small sponge cakes, sliced or 24 ladyfingers
• 1/2 cup apricot jam
• 2 cups sliced papayas (or a combination of bananas and mandarin oranges)
• 1/4 cup Cointreau liqueur or 1/4 cup brandy
• 1/8 teaspoon cream of tartar
• 1 cup whipping cream
• chocolate curls, for decoration

1. Combine 3/4 cups of the sugar, flour and cinnamon; gradually stir in milk.
2. Bring to a boil over medium heat, stirring constantly.
3. Boil and stir 2 minutes.
4. Beat egg yolks slightly.
5. Blend a small amount of hot mixture into egg yolks; return all to the pan.
6. Cook 1 minute (do not boil.) Remove from heat; add butter, vanilla and almond extract, blending well.
7. Cover and chill.
8. To assemble, spread cake with apricot jam.
9. Dice fruit of choice; place in a bowl with Cointreau.
10. Beat 2 egg whites with cream of tartar until frothy; gradually add the remaining 1/4 cup of sugar and beat until stiff but not dry.
11. Fold into chilled custard a little at a time.
12. Whip cream in a chilled bowl with chilled beaters until stiff peaks form.
13. In a 2-quart serving bowl layer 1/3 of the custard, 1/2 of the cake, 1/3 of the fruit with a few teaspoons of Cointreau and 1/3 of the whipped cream; repeat once.
14. Top with remaining custard, fruit and whipped cream.
15. Garnish with chocolate curls.

sugar, flour, cinnamon, milk, eggs, butter, vanilla, almond extract, sponge cakes, apricot jam, bananas, brandy, cream of tartar, whipping cream, chocolate curls

Taken from www.food.com/recipe/mexican-trifle-69925 (may not work)