Raspberry and shortbread syllabub


Syllabub is a traditional English dessert that's whipped up in minutes. It has a lovely light, billowy texture, here offset by the tang of raspberries and buttery crumble of shortbread.

You'll need

110 gm (½ cup) caster sugar, plus extra, to taste Juice of 2 lemons and finely grated rind of 1 lemon 150 ml dry white wine 500 ml (2 cups) thickened cream Scraped seeds of 1 vanilla bean 400 gm raspberries, plus extra to serve Juice of ½ orange 40 gm (¼ cup) pure icing sugar, sieved 400 gm shortbread

Method

  • 01
  • Stir sugar, lemon juice and wine in a saucepan over low heat just until sugar dissolves (1-2 minutes). Transfer to a bowl and refrigerate until cool (about 15 minutes).
  • 02
  • Whisk cream and vanilla seeds in an electric mixer just until soft peaks form. Gently fold in lemon juice mixture and rind (lemon juice will cause the cream to stiffen – take care not to overwork). Set aside.
  • 03
  • Combine raspberries, orange juice and icing sugar in a bowl and crush lightly with a fork.
  • 04
  • Crumble a third of the shortbread into the base of a 2-litre bowl. Top with a third of the raspberry mixture, then a third of the syllabub, repeat for two more layers with the remaining shortbread, raspberries and syllabub, and top with extra raspberries and serve.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2014

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