👩🍳 Instructions
1. Flavor the Cream
In a large bowl, combine:
Lemon juice
Lemon zest
Powdered sugar
Vanilla extract
Sweet sherry (if using)
Stir until the sugar dissolves.
2. Whip the Cream
Pour in the heavy cream.
Using an electric mixer, beat until soft to medium peaks form. The mixture should be light and fluffy but still smooth.
3. Chill
Spoon or pipe the syllabub into serving glasses.
Refrigerate for at least 1 hour to allow the flavors to meld.
4. Garnish
Top with:
Lemon zest
Fresh berries
Mint
Crushed shortbread, if desired
🍽️ Serving Suggestions
Serve with:
Shortbread cookies
Butter cookies
Fresh raspberries, blueberries, or strawberries
Thin almond biscotti
💡 Tips
Use fresh lemon juice for the brightest flavor.
Don't overwhip the cream—it should remain silky and airy.
Chill your mixing bowl and beaters beforehand to help the cream whip faster.
Syllabub can be made up to 24 hours ahead and kept refrigerated until serving.
✨ Optional Variations
Substitute lime or orange zest and juice for a different citrus twist.
Add a few drops of lemon extract for a more intense lemon flavor.
Layer with crushed cookies or lemon curd for a parfait-style dessert.
✨ Approximate Nutrition (Per Serving, 6 Servings)
Calories: ~300
Protein: ~2 g
Carbohydrates: ~10 g
Fat: ~28 g
✨ Bottom Line
Lemon syllabub is a timeless dessert that's rich yet refreshing. With its velvety whipped cream, bright lemon flavor, and effortless preparation, it's a wonderful choice when you want an elegant dessert without turning on the oven. 🍋🍨
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