Eggnog Tres Leches Trifle

 

Need a great dessert for your New Year’s Eve gathering?  Have a lot of eggnog left over?  Well, do I have a dessert for you!

 

Leftover eggnog…meet tres leches cake.

 

Eggnog Tres Leches Trifle

 

This isn’t your average eggnog tres leches cake either.  I’ve added mascarpone cheese to the cream mix, extra cinnamon, and for a good kick…rum.  There’s rum baked into the cake, too.

 

This dessert will get your guests raving, and craving for more too!  It takes a bit of work and there are lots of steps, but it is soooo worth it.  If you work on the other steps while you bake the cake, it will definitely go faster.

 

Here’s a rundown of the trifle preparation:

It starts with a layer of sponge cake.  Poke lots of holes, the more the creamier 🙂

Eggnog Tres Leches Trifle

 

Drown this cake!  Remember, there’s rum in this! 😉

Eggnog Tres Leches Trifle

 

Add a layer of home made whipped cream.

Eggnog Tres Leches Trifle

 

Sprinkle some crushed cookies.  I used gingersnaps this time but they’re a bit too spicy for a cookie.  I think cinnamon grahams would work just as well.

Eggnog Tres Leches Trifle

 

Repeat:

Cake, eggnog cream, whipped cream, crushed cookies.

Eggnog Tres Leches Trifle

 

Refrigerate until you’re ready to serve.  Add some berries for decor and you have a beautiful and festive dessert that’s sweet and creamy, with a kick!

Eggnog Tres Leches Trifle

 

You might have some left over eggnog cream mix…just place it in a small bowl with a spoon and let guests add extra cream to their plates, if they desire.

 

Eggnog Tres Leches Trifle

 

This dessert was a complete hit at a holiday get-together…no leftovers at all.  And, even better, I loved using the trifle bowl. It gets a bit ignored or used for anything but a dessert bowl.

 

Eggnog Tres Leches Trifle

 

On the downside, I’m out of eggnog.  I’m not ready to say goodbye to eggnog yet.

 

Eggnog Tres Leches Trifle
 
Prep time
Cook time
Total time
 
Layers of fluffy sponge cake drenched in a creamy eggnog tres leches mixture, infused with rum, topped with homemade whipped cream and sprinkled with crushed gingersnap cookies. A rich dessert perfect for the holidays.
Author:
Recipe type: Dessert
Serves: 12-15 servings
Ingredients
For the Cake:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 8 eggs
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • ¼ cup rum (optional)
For the Eggnog Tres Leches:
  • 6 ounces evaporated milk (1/2 of the can)
  • 7 ounces sweetened condensed milk (1/2 of the can)
  • 1½ cups eggnog
  • 8 ounces mascarpone cheese
  • 4 tablespoons rum (optional)
  • 1 teaspoon ground cinnamon
Whipped Cream:
  • 3 cups heavy cream
  • ½ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 20 crushed gingersnap cookies*
Instructions
Prepare the sponge cake:
  1. Preheat the oven to 325 degrees.
  2. Line two 8" pans with parchment. Then butter and flour the pans.
  3. Combine the flour, baking powder and cinnamon in a bowl and whisk.
  4. In a mixing bowl with the whisk attachment, beat the eggs on the highest setting until thick, foamy and light in color (5-10 minutes.
  5. Gradually add the sugar, vanilla extract and rum. Beat for an additional 7-8 minutes.
  6. Carefully add the flour to the mixing bowl and run the mixer, still using the whisk attachment, for 5 seconds only.
  7. Remove the bowl from the stand mixer and continue folding the flour into the egg mixture until just combined. Fold gently.
  8. Pour the batter into the two pans.
  9. Bake for 40 minutes or until lightly browned.
  10. Cool cakes.
For the Eggnog Tres Leches mix:
  1. While the bakes are cooling, add the evaporated milk, sweetened condensed milk, eggnog, mascarpone cheese, rum and cinnamon in a blender.
  2. Mix until creamy.
  3. Refrigerate until ready to assemble the trifle.
For the Whipped Cream:
  1. Place the mixing bowl and whisk attachment in the freezer for 20 minutes.
  2. After 20 minutes, beat the heavy cream, sugar and vanilla until stiff peaks form.
  3. Refrigerate until ready to assemble the trifle.
Before assembly:
  1. Crush 20 gingersnap cookies in a processor or a zippered bag. Set aside.
  2. Level the cakes by slicing the tops off. Use a cake leveler if possible.
To assemble:
  1. Using a trifle bowl, place one cake in the bottom and poke lots of holes.
  2. Pour enough of the eggnog cream to drench the cake.
  3. Refrigerate for 15 minutes.
  4. After f5 minutes, spread half of the whipped cream over the drenched cake.
  5. Sprinkle half of the gingersnap cookies.
  6. Place the second layer of cake, poke holes and drench with the remaining eggnog cream.
  7. Refrigerate the cake for 15 minutes again.
  8. Spread the rest of the whipped cream over the cake and the remaining gingersnap crumbles.
  9. Add berries for a decorative touch.
  10. Cover with cling wrap.
  11. Refrigerate until ready to serve.
Notes
*You can substitute the gingersnap cookies with any cookie you prefer.
*Cooking time includes assembly.

 

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