Ingredients for Lemon Syllabub
- Double Cream
- 4 large egg whites
- Caster Sugar
- Lemons, Zest Of
- Juice of 1 lemon
- Fresh Lemon Rind
- Biscuit
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How to Make Lemon Syllabub
- In a large bowl, pour 2 cups of heavy cream and whip using an electric mixer until soft peaks form. Be careful not to overwhip.
- In a separate bowl, beat 4 large egg whites with an electric mixer until stiff peaks form.
- Gradually add 1/2 cup of caster sugar to the egg whites, one tablespoon at a time, whisking continuously until the mixture is glossy and stiff.
- Gently fold the finely grated zest of 2 lemons into the whipped cream. Add the juice of 1 lemon. Then, carefully fold in the whipped egg whites until everything is thoroughly combined but still light and airy.
- Spoon the mixture into 4 serving glasses or dessert dishes.
- Refrigerate for at least 30 minutes to allow the flavors to meld and the syllabub to set.
- Garnish with extra lemon zest and serve chilled with your favorite dessert biscuits or shortbread cookies.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
101g
Fat
83g
Carbs
9g
