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Nutrition: per serving

  • kcal329
  • fat29g
  • saturates18g
  • carbs15g
  • sugars15g
  • fibre0g
  • protein2g
  • salt0.05g
    low
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Method

  • step 1

    Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.

RECIPE TIPS
DROP SOME CALORIES

Try using half 0% fat Greek

yogurt, half cream for a

healthier dessert.

MAKE IT A FRESH FRUIT TRIFLE

Arrange sponge finger

biscuits over the bottom of a serving bowl. Mix

together 2 tbsp white wine with 1 tsp caster

sugar and sprinkle over, then top with mixed

fresh fruit. Make up the syllabub as before

and spoon over to finish.

Recipe from Good Food magazine, May 2007

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Comments, questions and tips (51)

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Overall rating

A star rating of 4.8 out of 5.37 ratings
2Acrisp avatar

2Acrisp

question

Will this keep or does it have to be used immediately please?

TomL8472

Syllabub can last for a few days in the fridge.

SUECOUZ

A recipe for the almond thins please, can’t find these in any local supermarkets.

longs.stylers-0p54972

question

Can I add limoncello to this recipe and if so how much should I add?

juliedawndenny

Does it matter which white wine is used please- sweet or dry? Or prosecco?:)

2Acrisp avatar
2Acrisp

Older recipes I've seen usually suggest a sweet wine is used.

susiemags

question

Hi. I have found it hard to get whipping cream locally. Can I use double cream instead of whipping cream and if so do I need to change anything else in the recipe if I do? Thank you

goodfoodteam avatar
goodfoodteam

Hi, thanks for your question. Yes it's fine to swap to double cream - it will just give a slightly richer syllabub (you can also use half double cream and half low fat or 0% fat yogurt, for a lighter syllabub). We hope this helps. Best wishes, BBC Good Food Team.

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