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Lemon Prosecco Syllabub in a glass garnished with crushed biscuits and a lemon wedge

Lemon Prosecco Syllabub

Dawn & Allan
An impressive and oh so easy dessert to whip up at the last minute for unexpected guests..
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Prep Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine British, Continental
Servings 4

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

Notes

Note 1.   Save coins by putting granulated sugar into your food processor and whizzing to a fine consistency to create Caster Sugar