Mincemeat Trifle

A festive trifle featuring homemade mincemeat sponge, fresh orange and lemon curd, custard, whipped cream, and fruit decorations.

Vegetarian Dessert Christmas Festive Trifle

Estimated Nutrition

Calories

657.1

kcal / serving

7885.2 kcal total

Carbs

53.4g

per serving

640.8 g total

Fat

45.2g

per serving

542.4 g total

Protein

9.2g

per serving

110.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

250

Caster Sugar

For the mincemeat sponge

300

Sugar

For the curd

Dairy

250

Butter

For the mincemeat sponge

piece

Egg

Large, beaten, for the sponge

150

Unsalted Butter

Cut into cubes, for the curd

piece

Egg Yolk

For the curd

400

Custard

Ready-made

300

Double Cream

Fruits

piece

Orange

Grated zest and juice, organic or unwaxed, for the sponge

piece

Lemon

Zest and juice

piece

Physalis

Cape gooseberries

GrainsCereals

100

Plain Flour

Liquids

tbsp

Marsala

Or dry sherry

NutsSeeds

Ground Almond

handful

Pistachio

Shelled and chopped

Other

100

Mincemeat

Good quality

Method

Place sponge pieces in a dish, drizzle with Marsala, and top with custard.

Stir in beaten eggs and yolks, cooking for 10 minutes until thick.

Melt butter with zest, juice, and sugar for the curd in a double boiler.

Fold in orange juice and mincemeat, then bake for 35 minutes and cool.

Slowly beat eggs into the butter mixture, then gradually fold in dry ingredients and zest.

Cream the butter and sugar until fluffy and mix almonds with flour separately.

Preheat the oven to 180°C and line a 23cm cake tin with parchment.

Layer with cooled curd, chill for one hour, then top with whipped cream and decorations.