Lemon and Prosecco syllabub
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Helen Jessup shares this beautifully creamy dessert recipe as a show-stopping finale to her ideal dinner party menu. The lemon syllabub is rich with cream and mascarpone, with added zing from limoncello, and bubbly Prosecco for a touch of glamour.
Ingredients
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
Method
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
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Lemon and Prosecco syllabub
