Lemon and Prosecco syllabub

8
10 minutes

Ingredients

Syllabub

  • 400ml of double cream
  • 300g of mascarpone
  • 100g of caster sugar
  • 4 lemons, zest only
  • 1 1/2 tbsp of limoncello
  • 6 tbsp of Prosecco, plus 4tsp extra
  • 60g of amaretto biscuit, crushed, plus extra to serve

Method

1
In a large bowl, whisk together the double cream, mascarpone, sugar, lemon zest, limoncello and the 6 tablespoons of Prosecco until it’s the consistency of clotted cream
2
Divide the crushed amaretti biscuits between individual glasses, reserving a little for sprinkling over the top. Add half a teaspoon of the extra Prosecco over the biscuits in each glass and let it soak in
3
Divide the creamy mixture between the glasses and sprinkle with the remaining crushed biscuits
4
Serve immediately with a couple of extra biscuits on the side