Lemon Prosecco Syllabub
Lemon Prosecco Syllabub is an elegant dessert that will bring you compliments every time!
Most all of us like a good dessert, and even if we don’t indulge regularly, Lemon Prosecco Syllabub is a definite crowd pleaser. It also has a slightly cheeky secret- it is so easy to make.
But first, let’s break this down- what is Prosecco? Prosecco is a sparkling white wine from Italy. And Syllabub? It is a rather old-fashioned, British dessert from the 17th century, and literally translates into wine mixed with a frothy cream. In this very easy version, we have interpreted the Syllabub into a grown up dessert, and for this recipe, you’ll want to use a dry, or Brut wine.
In fact, any dry sparkling white wine will work nicely with this recipe, including Bulle de Blanquette, grown and produced right here in the region of France where we are living.
Whilst it wouldn’t take very long at all to list the health benefits of Lemon Prosecco Syllabub (there has to be one surely.. * ), it could take many pages to detail the amazing results that you will get with little or virtually no preparation at all… You’ll almost be embarrassed when the rave reviews start flowing in!
The creamy texture and the sweet citrussy tang combine to transform this oh so easy to make dessert into a powerhouse classic that you will get requests for from the first one you make to the end of time.
Be careful when you are making Lemon Prosecco Syllabub that everyone doesn’t find out what you are up to, or you may find you have a kitchen full of grown adults wanting to lick the spoon!
* Always looking for the good in things, there are actually two healthy ingredients: Lemon & Dairy
Lemon Prosecco Syllabub
Equipment
- 1 Electric Mixer Optional
- Hand Whisk
- 1 Piping Bag with medium, plain nozzle Optional
- Electronic digital scales
Ingredients
- 200 ml Double Cream [ 1 cup]
- 150 grams Mascarpone Cheese [3/4 cup]
- 50 grams Caster Sugar [1/4 cup] [Note 1]
- 2 Small Lemons, Zest only or c10-15 grams [2-3 teaspoons] or c10-15 grams
- 15 ml Limoncello [ 1 Tablespoon]
- 45 ml Prosecco [ 3 Tablespoons]
- 30 grams Amaretto or Ginger Biscuits, crushed [ 1 ounce] Ginger Snaps work nicely
Instructions
- Gather and weigh your ingredients
- In a large bowl using an electric mixer (or by hand) whisk together the double creams, mascarpone, sugar, lemon zest, limoncello, and the prosecco until the mixture is thick enough to hold a spoon
- Using a spoon or a piping bag, divide the mixture between individual glasses
- Chill for a minimum 30 minutes- maximum 4 hours
- Before serving, sprinkle the crushed biscuits on top and add some extra zest for garnish
