Syllabub is, in essence, a boozy cream, but of course it is far, far more than that. There is a lightness, a melting in the mouth quality to it that tricks you into eating more of it than you ever would a dollop of whipped cream.
The floral, fragrant Beaumes de Venise is the star of the show (it is by far my favourite dessert wine) and that has been the only version I have ever made, indeed the only version I have ever wanted to make. It is a treat by itself, as an accompaniment to another fruity dessert, or as I tend to use it, a replacement for the custard and cream on top of a trifle.
As we were having this with raspberry jelly, it made sense to add raspberry liqueur. The addition of the raspberry liqueurs, made the flavour even rounder, desirable and more complex in taste. A new favourite way to make it!
Another big plus, this is simple to make.
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This is such an easy version of Tiramisu and as it’s egg-free, you can relax when serving it to a crowd of elderly, infirm or infants humans. It is always received rapturously – over the years I’ve been making it, the only person who didn’t like it didn’t like coffee or alcoholic desserts, so I’m not sure that even counts. I have recorded the doubled size because it feeds so many people, but if you don’t have that many to feed, simply halve the quantities. Incidentally, the crystal bowl I use has a diameter of 9″ and a depth of 4″ and this recipe fills the bowl.
It takes a short time to prepare and will sit happily in the fridge – indeed it’s best when refrigerated overnight prior to serving, so as make-ahead desserts go, it’s another great one for your recipe file. Make it and enjoy the compliments!
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This is my friend Julie’s recipe. Her family love it and as I watched Alex tuck into his second slice, it’s fair to say he loves it too. I’ll show my hand as well; it’s a winner!
Incredibly quick to do, with only 6 ingredients, it’s a marvel. Where has this recipe been all my life?
The filling; well, it’s somewhere in the region of a chiffon pie, a light airy unbaked cheesecake, a lemon sharp cream syllabub; delightful. The lemon cuts through the richness so successfully that it is easy to have a smaller second slice. Hooray, for that.
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Intensely lemony, satin creamy pots with sweet, buttery shortbread. This recipe, adapted from one of Nigella Lawson’s (How to Eat) is pure joy; rich enough to satisfy but with enough zing that you don’t feel overloaded.
Once you had made the mixture it needs to sit in the fridge to steep. 2 – 3 days is the recommendation and I would definitely concur.
Before we start, let me say that when we eat these, we like the lemons to punch you in the face and call you names; hence I have increased the recipe to 4 lemons from the original 3. It is an intense recipe there’s no doubt, but if you wish to be cautious, start with 3 lemons and once you’ve added the cream, taste the mix. If you can take some more lemon, go ahead and add the zest and juice of the 4th one. Are you man enough?
Here we go.
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