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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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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. Ingredients:
6 egg yolks |
2 cups whole 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 (8 to 10 ounces) |
1 cup heavy whipping cream |
3 tablespoons confectioners' sugar |
red and green candied cherries, optional |
Directions:
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.
2. 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.
3. In a 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.
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