Make this mince pie parfait, then check out our Christmas crumble, Baileys ice cream and more Christmas mash-up recipes.

If you don’t have sloe gin, then marsala and pedro ximénez sherry are also delicious in this recipe. There are several brands of sloe gin at


  • 2 tbsp dried fruit
  • 6-8 tbsp sloe gin
  • 300ml double cream
  • 4 tbsp mascarpone
  • 2 mince pies


  • STEP 1

    Line a small loaf tin (about 450g). Put the dried fruit in a small tub with 2 tbsp of the sloe gin.

  • STEP 2

    Tip 200ml of the double cream into a bowl with the mascarpone, whisk briefly, then whisk in 4-6 tbsp of sloe gin.

  • STEP 3

    The 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 4

    Finish 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 5

    Leave 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.

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Lulu GrimesManaging editor

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