Elderflower Syllabub with Raspberries and Crushed Meringues Recipe

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25 min

Nutrition per portion

Calories 350 kCal 18%
Fat 27g 39%
  -  Saturates 17g 85%


  • 400ml (14fl oz) double cream
  • 50ml (2fl oz) elderflower cordial
  • 4tbsp sweet dessert wine, such as Muscat
  • 4tbsp icing sugar, plus extra
  • 400g (14oz) raspberries
  • 6 meringue nests, crushed


  • To make the syllabub, pour the cream, cordial, wine and sugar together in a bowl and whisk until peaks form. Chill until needed.

  • Place a handful of the raspberries into a bowl and microwave for about 40 seconds until they begin to collapse. Push them through a sieve and stir through icing sugar to taste. Allow to cool completely.

  • To serve, layer fresh raspberries, crushed meringues, syllabub and purée in pretty glasses, finishing with raspberries. Serve with glasses of the same sweet wine used in the syllabub.

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(18 ratings)
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