Mincemeat Trifle Recipe
Mincemeat Trifle Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 15 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 15 min.

Ingredients

  • 6 egg yolks
  • 2 cups milk
  • 2/3 cup sugar
  • 4 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups prepared mincemeat
  • 1/3 cup lemon juice
  • 1 prepared angel food cake (10 inches)
  • 1 cup whipping cream
  • 3 tablespoons confectioners' sugar
  • Red and green candied cherries, optional

Directions

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 mixing bowl, beat cream and confectioners' sugar until soft peaks form; spread over custard. Garnish with cherries if desired. Cover and chill for at least 2 hours. Yield: 8-10 servings.
Originally published as Mincemeat Trifle in Country Woman Christmas Annual 1999, p42

  • 6 egg yolks
  • 2 cups milk
  • 2/3 cup sugar
  • 4 teaspoons grated lemon peel
  • 1/4 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups prepared mincemeat
  • 1/3 cup lemon juice
  • 1 prepared angel food cake (10 inches)
  • 1 cup whipping cream
  • 3 tablespoons confectioners' sugar
  • Red and green candied cherries, optional
  1. 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 mixing bowl, beat cream and confectioners' sugar until soft peaks form; spread over custard. Garnish with cherries if desired. Cover and chill for at least 2 hours. Yield: 8-10 servings.
Originally published as Mincemeat Trifle in Country Woman Christmas Annual 1999, p42

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