A light and refreshing lemon syllabub dessert with crunchy amaretti biscuits and peaches in a light but creamy dessert
- 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
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.
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.
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