This classic English dessert recipe is sweet and frothy and makes a great Easter recipe to try for something out of the norm this year. Traditionally syllabub is an frothy and sweet drink that was popular between the 16th and 19th centuries in England. These days, a dessert is based on the drink instead and incorporates that sweet and frothiness into a tasty pud.
Using white wine, brandy and double cream to give this frothy dessert a base and lemon, sugar and nutmeg it’s flavour, this dessert adds Ameretti biscuits and peaches for its sweetness and a delightful crunch.
This spring dessert recipe serves right and can be easily made ahead, so it’s a really great one to try if you’re feeding a crowd this Easter and want something easy you can have ready to go in the fridge when dessert time rolls around.
HOW TO MAKE LEMON SYLLABUB WITH PEACHES AND AMARETTI
Method
Put the wine, brandy, lemon and sugar into a bowl and stir until the sugar dissolves. Cover and leave to marinate for at least four hours or overnight.
Strain the liquid, then add the nutmeg and pour in the cream. Beat with a whisk until it holds its shape.
Break up the amaretti biscuits. Keep a few crumbs to the side then combine the remainder with the peaches. Divide between eight glasses. Top with the cream, followed by the crumbs. Refrigerate for 2 hours before serving.
Ingredients
- 225ml (8fl oz) white wine
- 50ml (2fl oz) brandy
- pared rind and juice 2 lemons
- 100g (4oz) caster sugar
- freshly grated nutmeg
- 1 x 568ml pot double cream
- 180g (6.5oz) Amaretti biscuits
- 4 peaches (tinned or fresh), sliced
-
Easter biscuits recipe
Use our simple Easter biscuits recipe to make fun, spring time sweet treats to share with friends and family
By Rosie Conroy Published
-
Easter carrot cake recipe
Our Easter carrot cake recipe makes a four-layered cake packed with fruit, nuts, and coconut. We think this might just be the best carrot cake ever!
By Jane Curran Published
-
Semifreddo with grilled peach, pistachio and amaretto
Semifreddo is a classic Italian dessert. We've given it a warm, boozy kick that goes perfectly with an after-dinner coffee.
By Samuel Goldsmith Published
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
Kate Middleton’s favourite dessert is a decadent classic that she enjoys at cosy Berkshire pub
The Princess of Wales is said to love an indulgent British dessert and Prince William seemingly just confirmed it's her 'favourite'
By Emma Shacklock Published
-
Hosting a dinner party? Gwyneth Paltrow’s chic hexagonal plates are the contemporary touch that will elevate your table
The modern style will give your table setting a chic and sleek update
By Charlie Elizabeth Culverhouse Published
-
The indulgent dessert that Kate Middleton loves is so quintessentially British
A chef once revealed Kate Middleton's go-to dessert for post-dinner indulgence
By Caitlin Elliott Published