Eggnog Mousse Cake with Mandarin Mincemeat Sauce

In saucepan, sprinkle gelatin over water; let stand for 5 minutes or until softened. Heat over medium-low heat for 1 minute or until dissolved.

Meanwhile, in heatproof bowl, whisk together eggs, egg yolks, milk and sugar. Place over saucepan of simmering water; cook, whisking constantly, for 20 minutes or until thick enough to coat back of spoon. Remove from heat; stir in gelatin, vanilla and nutmeg. Place plastic wrap directly on surface; refrigerate for 2 hours or until thick enough to mound on spoon.

Line side of 10-inch (3 L) springform pan with parchment or waxed paper. Arrange about 12 of the cookies, flat side down, over bottom of pan. Break remaining cookies into pieces; fill in spaces to cover bottom completely.

Mix 1/2 cup (125 mL) of the mincemeat with rum; spread over cookies.

Whisk chilled egg mixture. In separate bowl, whip cream; fold into egg mixture. Spoon over cookies, smoothing top. Cover loosely with plastic wrap; refrigerate for about 4 hours or until set.

Drain juice from oranges into small saucepan; whisk in cornstarch. Stir in remaining mincemeat; bring to boil, stirring. Reduce heat and simmer, stirring, for 2 minutes or until slightly thickened. Stir in oranges. (Cake and sauce can be refrigerated for up to 24 hours; gently reheat sauce to serve.) Pour over each serving of cake.