This creamy syllabub is a spin on classic mint choc chip and a great way to use up leftover chocolates
Ingredients:
- 250g mascarpone
- 300ml double cream
- 2-3 tbsp caster sugar
- 2-3 tbsp cream sherry (we used Harvey’s Bristol Cream)
- 200g thin after-dinner mints, plus 6 extra to serve
Instructions:
- Put the mascarpone, double cream, caster sugar and sherry in a bowl and whisk until thick enough to hold its shape. Break 200g of the after-dinner mints into small pieces, then beat these into the cream mixture. Spoon into tiny glasses or bowls and chill until needed. Add 1 more thin after-dinner mint to each dessert before serving
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