Raspberry and shortbread syllabub


  • Serves 4 - 6 people

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 (½ cup) caster sugar, plus extra, to taste
  • Juice of 2 lemons and finely grated rind of 1 lemon
  • 150 ml dry white wine
  • 500 ml (2 cups) thickened cream
  • Scraped seeds of 1 vanilla bean
  • 400 gm raspberries, plus extra to serve
  • Juice of ½ orange
  • 40 gm (¼ cup) pure icing sugar, sieved
  • 400 gm shortbread
01   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).
02   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.
03   Combine raspberries, orange juice and icing sugar in a bowl and crush lightly with a fork.
04   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.
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