Add a touch of green food colouring for a classic mint-choc-chip look.
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