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
Scale
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
