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 caster sugar, plus extra, to taste (½ cup)
- 150 ml dry white wine
- 500 ml thickened cream (2 cups)
- 400 gm raspberries, plus extra to serve
- 40 gm pure icing sugar, sieved (¼ cup)
- 400 gm shortbread
- 1Stir 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).
- 2Whisk 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.
- 3Combine raspberries, orange juice and icing sugar in a bowl and crush lightly with a fork.
- 4Crumble 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.