This elegant summer dessert is made from fresh raspberries and Italian limoncello and takes just 15 mins to put together
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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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