Syllabub with Lemon and White Wine
Why this recipe works
- Light but creamy: Whipping the double cream to soft peaks gives the syllabub body while keeping it airy and spoonable.
- Bright, balanced flavour: Lemon juice and zest cut through the richness of the cream, while the white wine adds freshness and depth.
- Easy to prepare ahead: A short chill helps the dessert softly set, making it practical for serving straight from the fridge.
Get the most out of this recipe
Ingredient notes
- Choose a crisp wine: A dry, chilled white wine gives the cleanest flavour and stops the dessert becoming overly sweet.
- Use unwaxed lemon: Because the zest is used directly in the cream, an unwaxed lemon gives a cleaner citrus aroma.
- Keep the cream cold: Well-chilled double cream whips more reliably and helps the syllabub hold its soft mousse-like texture.
Texture tips
- Stop at soft peaks: Whip only until the cream holds gentle ridges; overwhipping can make the finished syllabub feel heavy or grainy.
- Add the wine gradually: Pouring in the chilled wine slowly helps it blend evenly without loosening the cream too much.
Timing notes
- Allow time to set: Chilling after portioning lets the syllabub become lightly aerated and softly set before serving.
- Best within 24 hours: It will keep covered in the fridge for up to 2 days, but the texture is at its best within the first day.
Authenticity notes
- Classic British style: Syllabub is traditionally built around cream, citrus and wine, with a light whipped texture rather than a cooked custard base.
- Sparkling variation: Prosecco can be used instead of still white wine for a lighter, gently sparkling version.
Equipment you'll need
Ingredients
Instructions
- Chill 4 serving glasses in the fridge. Pour the white wine into a small jug and keep it cold while you prepare the cream.
- Put the double cream and caster sugar in a mixing bowl. Finely zest the lemon into the bowl, then squeeze in the lemon juice and add the vanilla extract.
- Whisk until the cream thickens to soft peaks, where it holds gentle ridges but still looks light. Do not overwhip, as it should stay spoonable.
- Slowly pour in the chilled white wine while whisking on low speed, just until combined. If it loosens slightly, whisk briefly to return it to a softly thick, mousse-like texture.
- Divide the syllabub between the chilled glasses. Cover and chill until softly set and slightly aerated, then serve cold.
Recipe notes
Tips
- Use a dry, crisp white wine for the cleanest flavour, and make sure it is properly chilled before adding it to the cream.
- Stop whisking at soft peaks; the syllabub will firm up a little more as it chills.
Substitutions
- Replace the white wine with prosecco for a lighter, gently sparkling syllabub.
- Replace the vanilla extract with lemon extract for a sharper citrus finish.
Storage
- Refrigerate up to 2 days
- Keep covered in the fridge and serve cold. The texture is best within 24 hours, as it can weep slightly over time.
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Recipe overview
- Servings: 4 glasses
- Total time: 50min (15min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Milk
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