Eggnog Mousse Cake with Mandarin Mincemeat Sauce

By The Canadian Living Test Kitchen

37 people added this to their Recipe Box

Eggnog Mousse Cake with Mandarin Mincemeat Sauce

This recipe makes 12 servings

Nutritional Info
Per serving: about	-
cal	507507 cal
pro	9 g9g pro
total fat	25 g25g total fat
sat. fat	14 g14g sat. fat
carb	63 g63g carb
fibre	2 g2g fibre
chol	194 mg194mg chol
sodium	80 mg80mg sodium
% RDI:	-
calcium	1111 calcium
iron	1414 iron
vit A	2525 vit A
vit C	1313 vit C
folate	1010 folate

Traditional holiday flavours get dressed up for this new presentation.

Ingredients

2 tbsp unflavoured gelatin 2 2tbsp tbspunflavoured gelatin
1/3 cup water 1/3 1/3cup cupwater
4 eggs 4 4eggeggs
4 egg yolks 4 4egg yolkegg yolks
2 cups milk 2 2cups cupsmilk
2/3 cup granulated sugar 2/3 2/3cup cupgranulated sugar
1 tbsp vanilla 1 1tbsp tbspvanilla
1/2 tsp nutmeg 1/2 1/2tsp tspnutmeg
14 giant soft ladyfinger cookies 14 14giant soft ladyfinger cookiegiant soft ladyfinger cookies
2 cups mincemeat 2 2cups cupsmincemeat
1/3 cup dark rum 1/3 1/3cup cupdark rum or orange juice
1-1/2 cups whipping cream 1-1/2 1-1/2cups cupswhipping cream
1 can (10 oz/284 mL) Mandarin oranges 1 1can can(10 oz/284 mL) Mandarin oranges
2 tsp cornstarch 2 2tsp tspcornstarch

Preparation

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.