Mexican Trifle

Directions

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