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.
110 gm (½ cup)caster sugar, plus extra, to tasteJuiceof 2 lemons and finely grated rind of 1 lemon150 mldry white wine500 ml (2 cups)thickened creamScrapedseeds of 1 vanilla bean400 gmraspberries, plus extra to serveJuiceof ½ orange40 gm (¼ cup)pure icing sugar, sieved400 gmshortbread
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).
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.
Combine raspberries, orange juice and icing sugar in a bowl and crush lightly with a fork.
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.