Few recipes on our site combine sophistication and ease of preparation like this version of the creamy Dulce Frio o Dulce de nevera (Dominican trifle). With simple and easy-to-find ingredients, it's a grown-up dessert that can be adapted for everyone and won't disappoint.
By - Reviewed: . Original: Jan 2, 2005
Why we ❤️ it
If you have tried Tres Leches Cake, this dessert is very similar. And the amazing thing is that it is much easier to prepare than Tres Leches.
Creamy, rich, grown-up and sophisticated, it's the perfect summer dessert, since no baking is required, and you can make as much as you need without much effort.
What's dulce frío?
Dulce frío or Dulce de nevera is a Dominican dessert consisting of a layer of ladyfingers (bizcotelas, soletillas, or tostadas) bathed in a condensed milk sauce, and covered with a chopped fruit cocktail. Typically the fruits are canned.
A variety of dulce frío is made with "María" biscuits, a type of round cookie.
Other desserts similar to Dulce frío include Italian Tiramisu, Coca moca (cookie cake) from Castellon, Spain, and Venezuelan Marquesa, amongst many others.
Dulce frío.
Other variations
For this, you will need Dominican tostadas, very similar to ladyfingers but not covered in sugar. If you find it impossible to find tostadas just use ladyfingers, they work just as well.
Although traditionally it is also made with Maria biscuits, the result seems too dense for my taste, but you can try it too.
There's also the choice of fruits. This fruit cocktail cake is usually made with canned "fruit cocktail", which I am not a fan of, to be honest. I prefer to either use fresh, pitted grapes, or canned, sugar-free peaches. You go with what you prefer.
Other variations
- Firmer whipped cream: If you're curious why cream cheese, I'll let you know that it doesn't significantly change the flavor of the whipped cream and helps keep it stable. Your peaks or rosettes -or whatever you use as decoration- will stay firm for a few days.
- Use rum: You can prepare this cold treat with rum if it will not be served to children. If you are going to serve children, use orange juice instead of rum to soak the toast. The flavor will be different, but it is a nice option as well.
- Use suspiro: Top with cream or if desired with suspiro (Dominican meringue).
About our recipe
Although the traditional Dulce de nevera is quite basic, and does not require cooking, I have added a few touches to this one that make it much better, in my opinion. Anyway, there are a gajillion ways to prepare this dessert, one per household.
How do you make Dulce frío at home? Let us know in the comments.
Video
Recipe
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Dulce Frío or de Nevera [Video+Recipe] Dominican Trifle with Fruit Cocktail
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 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
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.
Cook's Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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More summer desserts
The best summer desserts are cold and uncomplicated. You can't miss our popsicle recipes, coconut and tamarind are among the favorites. Helados de potecitos are a Dominican childhood classic, and we all had a birthday with a Tarta helada (ice cream cake).
For something non-traditional, don't miss this rich, creamy chocolate and vanilla popsicle or enjoy this fruit cocktail cake.
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