Lemon Prosecco Syllabub

Dawn & Allan

Creamy lemon dessert with sparkling wine — light, airy, and refreshing

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Prep Time 10

Total Time 30

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

Keyword lemon, prosecco, syllabub, creamy dessert, citrus dessert, sparkling dessert, easy dessert, fancy dessert, lemon mousse, dessert for celebrations, superfoods