Mincemeat Trifle

Instead of fixing a traditional pie, gussy up mincemeat by creating this fancy trifle. The recipe's a time-saver, since it can be prepared a day ahead.


8 to 10 servings


6 egg yolks
2 cups whole milk
2/3 cup granulated (white) 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


In a saucepan, combine egg yolks, milk, sugar, lemon peel and salt until blended. Cook over medium-low heat until mixture reaches 160°F (71°C), about 12 to 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-quart 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 chill for at least 2 hours.

Estimated Time

Preparation Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 1 hour + 2 hours


Store in refrigerator.

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Taste of Home

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