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Raspberry and shortbread syllabub

Australian Gourmet Traveller recipe for raspberry and shortbread syllabub.

By Alice Storey
  • 15 mins preparation
  • 5 mins cooking plus cooling
  • Serves 4 - 6
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Raspberry and shortbread syllabub
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.


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


  • 1
    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).
  • 2
    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.
  • 3
    Combine raspberries, orange juice and icing sugar in a bowl and crush lightly with a fork.
  • 4
    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.