Lemon syllabub

Lemon syllabub

A bit of a cheat this syllabub, using ready-made lemon curd… but so delicious, you don’t need to tell anyone.


  • 4 lemon shortbread biscuits
  • 110ml/4fl oz sweet vermouth
  • 250ml/9fl oz double cream
  • 4 tbsp icing sugar
  • 8 tbsp lemon curd
  • 2 tbsp flaked almonds, toasted
  • 2 sprigs fresh mint

Preparation method

  1. Crumble a biscuit into the bottom of each of four sundae glasses.

  2. Drizzle over one tablespoon of sweet vermouth into each glass.

  3. Pour the cream into a bowl and add the icing sugar.

  4. Whisk the cream until soft peaks form.

  5. Fold in the remaining sweet vermouth.

  6. Add the lemon curd and lightly fold through, leaving a marbled effect.

  7. Spoon the cream mixture into each of the glasses.

  8. Top with the flaked almonds and a sprig of mint.

  9. Serve chilled.

James Martin recipes from Saturday Kitchen

Less than 30 mins preparation time

No cooking required cooking time

Serves 4