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Limoncello syllabub with lemon sugar

Name: Limoncello syllabub with lemon sugar
Prep time: 15 min
Total time: 15 min
Yield: for 10 people
Cuisine: British recipes
Ingredients: 125g raspberries; 50ml limoncello, plus extra; Finely grated zest of 2 lemons; 50g golden caster sugar; 284ml carton double cream; 2 tbsp Greek yogurt

Easy
January 2005

Easy
January 2005

Test kitchen approved

for 10 people
Ready in 15 min

Want a no-cook pud? This is a boozier twist on a more classic lemon syllabub, with a slug of citrusy limoncello, topped with lemon sugar. It’s such an easy no-cook dessert – and only has a handful of ingredients.

And if you fancy it, you could even make your own limoncello.

Nutrition: per serving

Calories: 199kcals
Fat: 15.6g (9.7g saturated)
Protein: 0.8g
Carbohydrates: 8.8g (8.8g sugar)
Salt: trace salt

Nutrition: per serving

Calories: 199kcals
Fat: 15.6g (9.7g saturated)
Protein: 0.8g
Carbohydrates: 8.8g (8.8g sugar)
Salt: trace salt

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Ingredients

125g raspberries
50ml limoncello, plus extra
Finely grated zest of 2 lemons
50g golden caster sugar
284ml carton double cream
2 tbsp Greek yogurt

Method

Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.
Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.
In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve.