Mary Berry Lemon Syllabub Recipe
The Mary Berry Lemon Syllabub is a traditional English dessert made by whisking together cream, sugar, lemon juice, and wine or sherry. The acid from the lemon thickens the cream slightly and adds a tart contrast to the sweet, fluffy mixture. Mary Berry’s version keeps things simple and elegant, using everyday ingredients to create a dessert that feels light yet indulgent.
- Prep Time: 10
- Cook Time: 60
- Total Time: 1 hour 10 minutes
- Yield: 4-6
- Category: Dessert
- Method: No-cook
- Cuisine: British
Ingredients
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- Double cream – 300ml (1¼ cups)
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- Caster sugar – 75g (⅓ cup)
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- Lemon – zest and juice of 2
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- Dry white wine or sweet sherry – 4 tablespoons
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- Lemon zest or mint – for garnish (optional)
Instructions
Step 1: Combine Cream and Sugar
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Pour the double cream into a large mixing bowl.
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Add the caster sugar and start whisking gently.
Step 2: Add Lemon and Wine
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Add lemon zest and juice gradually to the cream mixture.
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Pour in the white wine or sherry while whisking continuously.
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Whisk until soft peaks form and the mixture holds its shape.
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Be careful not to overwhip—stop once the mixture is thick but still smooth.
Step 3: Portion and Chill
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Spoon or pipe the syllabub into serving glasses or ramekins.
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Chill for at least 1 hour to allow the flavors to develop and the texture to set slightly.
Step 4: Garnish and Serve
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Just before serving, garnish with lemon zest or a small mint leaf.
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Serve chilled for the most refreshing result.