A light and refreshing lemon dessert with crunchy biscuit and creamy syllabub
- 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
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. 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.