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Mincemeat Trifle

 Mincemeat Trifle
Instead of fixing a traditional pie, I gussied up mincemeat by creating this fancy trifle. The recipe's a time-saver, since it can be prepared a day ahead.
8-10 ServingsPrep: 20 min. + chilling Cook: 15 min.


  • 6 egg yolks
  • 2 cups whole milk
  • 2/3 cup sugar
  • 4 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 2 cups prepared mincemeat
  • 1/3 cup lemon juice
  • 1 prepared angel food cake (8 to 10 ounces)
  • 1 cup heavy whipping cream
  • 3 tablespoons confectioners' sugar
  • Red and green candied cherries, optional


  • In a saucepan, combine egg yolks, milk, sugar, lemon peel and salt
  • until blended. Cook over medium-low heat until mixture reaches
  • 160°, about 12-15 minutes. Remove from the heat; stir in
  • vanilla. Cover and refrigerate for 1 hour.
  • Meanwhile, combine mincemeat and lemon juice. Tear cake into 1-in.
  • cubes; place a third of the cake in a trifle bowl or 2-qt. serving
  • bowl. Top with a third of the custard and half of the mincemeat.
  • Repeat layers. Top with remaining custard.
  • In a bowl, beat cream and confectioners' sugar until soft peaks form;
  • spread over custard. Garnish with cherries if desired. Cover and

2 of 2

Mincemeat Trifle (continued)

Directions (continued)

  • chill for at least 2 hours. Yield: 8-10 servings.