Mince pie parfait
Use up the last of the Christmas bakes before the new year – you could use crumbled Christmas pudding, torn panettone or smashed-up biscuits and chocolates. Save time and make this ahead – it will keep in the freezer for at least a week
- Serves: 4 persons
- 2tbsp dried fruit
- 6-8 tbsp sloe gin
- 300ml double cream
- 4tbsp mascarpone
- 2mince pies
Step 1Line a small loaf tin (about 450g). Put the dried fruit in a small tub with 2 tbsp of the sloe gin.
Step 2Tip 200ml of the double cream into a bowl with the mascarpone, whisk briefly, then whisk in 4-6 tbsp of sloe gin.
Step 3The mixture should still be quite loose. Spoon a layer into the loaf tin and crumble one mince pie on top. Spoon over another layer and then add another crumbled mince pie.
Step 4Finish with the rest of the cream mixture and flatten the surface, bang the tin on the worktop to dislodge any air bubbles and force the cream between the pieces of mince pie.
Step 5Leave to sit for 30 mins, then freeze until you need it. When ready to serve, defrost for 5 mins, turn out onto a plate and decorate with a little more crumbled mince pie. Serve in slices with some soaked fruit.