Lemon Syllabub Delight

    1 hour 10 mins

    This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a function given by a lecturer in seventeenth-century literature when I was at uni, and it took our taste buds right back to the Restoration:-) It can be prepared as either a parfait or a wine punch - please note that either version contains alcohol.

    57 people made this

    Serves: 6 

    • 1 cup fresh cream
    • 1/2 cup white sugar
    • 1/4 cup white wine (more if you are making punch)
    • 1/8 cup freshly squeezed lemon juice
    • Grated rind of one lemon
    • Grated nutmeg, mint leaves and lemon slices for garnish

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Whip the cream in a chilled bowl until it begins to thicken.
    2. Add the sugar, white wine, lemon juice and rind. Continue whipping until thick and fluffy. If you want a dessert, chill the mixture in your fridge until serving time.
    3. If you wish to make syllabub punch: at this point continue adding white wine until the mixture reaches the consistency and size you want, add ice and serve from a punch-bowl.
    4. Serve in chilled parfait glasses, garnished with a sprig of mint, a slice of lemon and a sprinkling of grated nutmeg. These will not be large servings: syllabub should be eaten slowly, with a small spoon, and savoured.

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    Reviews in English (54)


    This is a lovely dessert! Try substituting Limoncello for the white wine, it lends a more subtle hint of alcohol. I also like using double cream (Devonshire) for its richness and serve with a lemon ginger cookie or lemon biscotti.  -  18 Aug 2009  (Review from Allrecipes US | Canada)


    While I think it's dubious to warn parents about giving their kiddos the equivalent of a teaspoon or two of wine, I have to give Sarah-neko props for sharing this recipe. It's essentially glorified whipped cream, but that's not a bad thing! It comes together easily and earned me tons of praise when I hosted dinner a few weeks back. I used half splenda, half sugar, incorporating the sugar first and the splenda after I had stiff peaks. I chose Pacific Rim Dry Riesling because it's relatively inexpensive, not too sweet, not too dry. I plan to add this recipe to my permanent collection. Thanks again!  -  12 Mar 2006  (Review from Allrecipes US | Canada)


    Very delish! I changed the presentation a little bit. I put sponge cake in the bottom of a parfait cup, then a layer of fresh blueberries, and then topped with syllabub and a few more berries. It was wonderful!!! Although, with the added sugar from the cake and berries, in the future I would reduce the sugar added to the whip cream mixture, as it was quite sweet. Overall though, it was a huge hit, and I will certainly be making it again.  -  19 Aug 2006  (Review from Allrecipes US | Canada)