Lemon and Prosecco syllabub

Lemon prosecco syllabub

PT10M

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Adult-only dinner parties are not an activity that we're able to take part in very often, as most of our entertaining takes place with kids in tow (both ours and those of our guests). With this in mind, our menu usually consists of family-friendly one pot dishes, or I feed the kids first and adults later.

Whatever the menu is though, whether child-friendly or an adult-only soirée, I always make sure I have a good selection of desserts, as it’s the course that I enjoy preparing the most.

Below is my favourite course from a rare adult-only dinner party we hosted recently – dessert. This was a Lemon and Prosecco syllabub, a lightly whipped creamy dessert with a hint of limoncello and Prosecco, sitting on top of a layer of crushed amaretti biscuits, which complemented the dessert perfectly.

Prepare the dish in advance and assemble in cocktail glasses just before serving.

  • Syllabub

  • 400ml of double cream
  • 300g of mascarpone
  • 100g of caster sugar
  • 4 lemons, zest only
  • 1 1/2 tbsp of limoncello
  • 6 tbsp of Prosecco, plus 4tsp extra
  • 60g of amaretto biscuit, crushed, plus extra to serve
1
In a large bowl, whisk together the double cream, mascarpone, sugar, lemon zest, limoncello and the 6 tablespoons of Prosecco until it’s the consistency of clotted cream
2
Divide the crushed amaretti biscuits between individual glasses, reserving a little for sprinkling over the top. Add half a teaspoon of the extra Prosecco over the biscuits in each glass and let it soak in
3
Divide the creamy mixture between the glasses and sprinkle with the remaining crushed biscuits
4
Serve immediately with a couple of extra biscuits on the side
Serve with a couple of Amaretti biscuits
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