Limoncello syllabub recipe

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A posh, summery, boozy dessert using fresh raspberries topped with a cream and yogurt syllabub flavoured with lemon and limoncello

  • healthy
Serves4
Preparation Time15 mins
Total Time15 mins
Cost RangeSplashing
Nutrition Per PortionRDA
Calories462 Kcal23%
Fat39g g56%
Saturated Fat24g g120%
GoodtoKnow
By GoodtoKnow
published

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

to

Method

  1. Divide the raspberries between 4 glasses.
  2. Pour 2 tsp Limoncello over each portion of raspberries.
  3. Mix the lemon zest with 3 tbsp of the sugar and set aside.
  4. Whip the cream to soft peaks, stir in the Greek yogurt, and the remaining 2 tsp Limoncello and 1 tbsp sugar.
  5. 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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