Limoncello syllabub recipe

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serves: 4
Cost: splashing
Prep: 15 min

Nutrition per portion

Calories 462 kCal 23%
Fat 39gg 56%
  -  Saturates 24gg 120%
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  • This elegant summer dessert is made from fresh raspberries and Italian limoncello and takes just 15 mins to put together


    • 125g (4oz) raspberries
    • 10 tsp Limoncello
    • Finely grated zest of 2 lemons
    • 4 tbsp golden caster sugar
    • 284ml carton double cream
    • 3 tbsp Greek yogurt


    • Divide the raspberries between 4 glasses.

    • Pour 2 tsp Limoncello over each portion of raspberries.

    • Mix the lemon zest with 3 tbsp of the sugar and set aside.

    • Whip the cream to soft peaks, stir in the Greek yogurt, and the remaining 2 tsp Limoncello and 1 tbsp sugar.

    • Spoon the syllabub over the raspberries and sprinkle with the lemon sugar to serve.

    Top tip for making Limoncello syllabub

    If you accidently over-whip the cream, add 1 tbsp milk to slacken it slightly.

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