Lemon Syllabub

Step 2: Whip the Cream

Pour the chilled heavy cream into the cold bowl. Using an electric mixer on medium speed, begin whipping the cream. Gradually add sugar as you whip, until soft peaks form. The cream should be smooth and airy but not over-whipped into butter.

Tip: Check the cream by lifting the whisk—soft peaks should gently hold their shape but still droop slightly.

Step 3: Incorporate Lemon Flavor

Once your cream is whipped, gently fold in the lemon zest, lemon juice, vanilla extract, and wine or sherry if using. Use a spatula and a light hand to fold, preserving the airy texture. The mixture should be creamy, fragrant, and slightly tangy.

Step 4: Sweeten to Taste

Taste the mixture and adjust sweetness if needed. Depending on your lemons, you may want to add a teaspoon more sugar. Always fold in gently to maintain the lightness.

Step 5: Chill and Set

Spoon the lemon syllabub into individual serving glasses, small bowls, or a trifle dish. Cover and refrigerate for at least 1 hour. Chilling allows the flavors to meld and the cream to set slightly, creating that signature fluffy, cloud-like texture.

Step 6: Garnish and Serve

Before serving, garnish your syllabub with a sprig of mint, a thin lemon slice, or a small sprinkle of finely grated chocolate for a playful twist. Serve chilled and watch as this simple yet elegant dessert disappears quickly!

Tips for the Perfect Lemon Syllabub

• Use fresh lemons – pre-squeezed juice can taste flat.
• Do not overwhip – the cream should be light and frothy. Overwhipping creates a grainy texture.
• Experiment with flavors – try adding a few berries or a dash of orange zest for a fruity variation.
• Make ahead – syllabub can be prepared a few hours in advance, making it perfect for entertaining.

Why You’ll Love It

Lemon syllabub is not just a dessert; it’s an experience. Its airy, whipped texture combined with the zing of citrus and a hint of wine creates a refreshing palate cleanser that’s far more sophisticated than a simple mousse. Whether served in dainty glasses or a rustic trifle bowl, this dessert is sure to impress your friends and family.

If you want, I can also create a super easy “no-alcohol” version for teens or anyone avoiding wine while keeping it just as fluffy and zesty.

Do you want me to do that?