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Eggnog Mousse Cake With Mandarin Mincemeat

desserts, christmas

----SAUCE----
2 tablespoons unflavoured gelatin
1/3 cup water
4 eggs
4 egg yolks
2 cups milk
2/3 cup granulated sugar
1 tablespoon vanilla
1/2 teaspoon nutmeg
----CAKE----
14 giant soft ladyfinger cookies
2 cups mincemeat
1/3 cup dark rum or orange juice
1-1/2 cups whipping cream
1 can (10 oz) mandarin oranges
2 teaspoons cornstarch

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 (12 cup) spring-form 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 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.

Contributor: Canadian Living - December, 1998

Yield: 12 servings

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