Sparkling Vanilla Lemon Syllabub Recipe

This sparkling vanilla lemon syllabub recipe features a touch of prosecco, giving the dessert an extra little zing.

Lemon syllabus takes literally just a few minutes to whip up. You can serve it as soon as you make it, but I prefer to chill it for an hour or so, which makes the cream even mousse-ier.

Make sure you use whipping cream and not double (heavy) cream for the lightest texture. It's possible to use the latter, but the resulting syllabub will be heavier and a little more pudding-like.

Lemon syllabub is a fantastic recipe for the summer because it doesn't need to be cooked – so no switching on the oven or hob when you're already feeling too hot.

You can also watch me make this on YouTube:

Ready? Let's go.

(Serves two.)


2–4 strawberries
1 tsp extra caster sugar
150ml whipping cream
25g caster sugar
25ml prosecco
1 tbsp lemon juice
1/2 tsp vanilla bean paste

To Decorate:

A little grated lemon zest


1. Divide the chopped strawberries between two serving glasses, and sprinkle half a teaspoonful of sugar over each. Set aside.

2. Whip the cream with the sugar until the cream forms soft peaks.

3. Fold in the prosecco, lemon juice and vanilla bean paste. Spoon into your glasses over the strawberries, dividing equally.

4. Sprinkle over the lemon zest, and chill in the fridge for an hour. Or, you can serve them immediately now.

5. When you're ready to eat, stick a biscuit into each just before serving.

Enjoy, and have fun.


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