Lemon Syllabub with Fresh Fruit and Almond Thins Recipe
Introduction
Lemon syllabub is a light, creamy dessert bursting with fresh citrus flavor. Its whipped texture and bright lemon notes make it a delightful way to end any meal.
Ingredients
- 284 ml tub whipping cream
- 50 g caster sugar
- 50 ml white wine
- Zest and juice from ½ lemon
- Almond thins or berries, to serve
Instructions
- Step 1: Whip the cream and caster sugar together until soft peaks form.
- Step 2: Gently stir in the white wine, most of the lemon zest, and lemon juice.
- Step 3: Spoon the mixture into glasses or bowls.
- Step 4: Sprinkle with the remaining lemon zest and serve with almond thins or berries for garnish.
Tips & Variations
- For a lighter dessert, use half 0% fat Greek yogurt and half cream instead of all cream.
- To make a fresh fruit trifle, arrange sponge finger biscuits in a serving bowl, sprinkle with a mixture of 2 tbsp white wine and 1 tsp caster sugar, then add mixed fresh fruit. Spoon the syllabub mixture over the top to finish.
Storage
Store lemon syllabub covered in the refrigerator and consume within 1–2 days for the best texture and flavor. It is best enjoyed fresh, and reheating is not recommended as it will soften the whipped texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of wine?
Yes, a light, fruity white wine works best. Avoid heavy or oaky varieties as they may overpower the delicate lemon flavor.
Can I prepare lemon syllabub in advance?
You can prepare it a few hours ahead and keep it chilled, but try to serve it on the same day to maintain its light and airy texture.
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Lemon Syllabub with Fresh Fruit and Almond Thins Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
A light and airy traditional English dessert, Lemon Syllabub combines whipped cream, lemon zest and juice, and white wine to create a refreshing and elegant treat. This no-bake, creamy dessert is perfect for summer or as a sophisticated finish to any meal, served with almond thins or fresh berries.
Ingredients
For the Lemon Syllabub
- 284 ml tub whipping cream
- 50 g caster sugar
- 50 ml white wine
- Zest and juice from ½ lemon
To Serve
- Almond thins or fresh berries
Instructions
- Whip the cream and sugar: In a chilled mixing bowl, whip the 284 ml of whipping cream together with 50 g caster sugar until soft peaks form. This creates the light, airy texture essential for syllabub.
- Add wine and lemon: Gently stir in 50 ml white wine, most of the grated lemon zest, and the juice of half a lemon, folding carefully to combine without deflating the cream.
- Serve the dessert: Spoon the creamy mixture into glasses or bowls. Sprinkle the remaining lemon zest over the top for a fresh citrus aroma.
- Accompaniments: Serve with almond thins or fresh berries on the side to complement the tartness and add textural contrast.
Notes
- To reduce calories, substitute half of the whipping cream with 0% fat Greek yogurt for a healthier alternative.
- For a fresh fruit trifle variation, layer sponge finger biscuits at the bottom of a serving bowl, sprinkle with a mixture of 2 tbsp white wine and 1 tsp caster sugar, then add mixed fresh fruit. Spoon the syllabub on top before serving.
- Use chilled cream and a cold mixing bowl for better whipping results.
- Adjust sweetness by varying the amount of caster sugar to taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: English
Keywords: lemon syllabub, traditional English dessert, no-bake dessert, whipped cream dessert, lemon cream, light dessert, summer dessert
