Mary Berry Lemon Syllabub Recipe – Light, Creamy & Utterly Refreshing

The first time I tried lemon syllabub, I honestly thought it would be fussy and complicated—it sounded like something from an old English cookbook. But Mary’s version taught me otherwise. It’s the definition of effortless elegance: a dessert that whisks together in minutes, sets beautifully in the fridge, and feels luxurious without being heavy.

The beauty of a lemon syllabub lies in its contrasts—sweet yet tangy, rich yet light, simple yet refined. Serve it in little glasses after a dinner party, and I promise you’ll get more “oohs” and “aahs” than from desserts that take hours to bake.

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Why You’ll Love This Recipe

• Ready in 15 minutes – No baking, no fuss.
• Make-ahead friendly – Chill in the fridge until guests arrive.
• Elegant but simple – Five ingredients, maximum impact.
• Customisable – Works with lemon, lime, orange, or elderflower.
• Perfect for spring & summer – Light, zesty, and refreshing.

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Ingredients & Why They Work

• Double cream (300ml / 1¼ cups) – Rich base that whips into soft peaks.
• Caster sugar (75g / ⅓ cup) – Dissolves easily, balancing tart lemon.
• Lemons (zest & juice of 2) – The star flavour; unwaxed if possible.
• Dry white wine OR sweet sherry (4 tbsp) – Adds depth and authenticity.
• Optional garnish – Lemon zest curls or mint leaves for freshness.

If you’d rather skip alcohol, swap with elderflower cordial, apple juice, or sparkling water.

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Common Mistakes (And How to Avoid Them)

Mistake	Why It Happens	Fix
Cream curdles	Lemon added too fast	Add gradually while whisking
Too runny	Under-whipped	Whip until soft peaks form
Grainy texture	Over-whipped	Stop once mixture holds its shape
Flat flavour	Weak lemons used	Always zest AND juice fresh lemons

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Step-by-Step Instructions

1. Whip cream & sugar – Pour cream into a mixing bowl, add sugar, whisk gently.
2. Add lemon & wine – Slowly whisk in zest, juice, and wine/sherry until soft peaks form.
3. Portion & chill – Spoon or pipe into glasses, chill at least 1 hour.
4. Garnish & serve – Finish with zest or mint. Serve cold and enjoy!

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Easy Variations

• Lemon & Raspberry Syllabub – Layer with fresh raspberries or coulis.
• Elderflower Syllabub – Swap wine for elderflower cordial.
• Citrus Mix – Try lime, blood orange, or a mix of citrus fruits.
• Lemon & Gin Syllabub – For a grown-up twist, add a splash of gin.
• Layered with Lemon Curd – Richer, tangier, and beautiful in glasses.

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Storage & Serving Tips

• Fridge – Best eaten within 2 days, kept covered.
• Freezing – Not recommended (texture splits).
• Serving – Pair with shortbread, biscotti, or fresh berries.
• Presentation trick – Chill the glasses first for a firmer set.

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Expert Tips from My Kitchen

• I always zest lemons before juicing them—so much easier.
• If using wine, make sure it’s one you’d happily drink; the flavour carries through.
• For the best texture, whisk cream cold straight from the fridge.

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FAQs

Q: Can I make lemon syllabub without alcohol?
Yes! Replace wine or sherry with elderflower cordial, apple juice, or sparkling water.

Q: Can I prepare lemon syllabub in advance?
Definitely. It’s at its best when made 1–2 days before and chilled.

Q: Why isn’t my syllabub thickening?
You may have under-whipped the cream. Keep whisking until soft peaks form.

Q: Is syllabub the same as mousse?
Not quite—mousse often includes eggs or gelatine. Syllabub is simply whipped cream, sugar, citrus, and wine.

Q: Can I use lime instead of lemon?
Yes! Lime or orange syllabub are both refreshing alternatives.

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Other Similar Recipes:

• Mary Berry Lemon Yoghurt Cake
• Mary Berry Lemon Tart With Lemon Passion Fruit Curd
• Mary Berry Lemon Posset

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