Mary Berry Lemon Syllabub

Mary Berry’s Lemon Syllabub is a light, creamy dessert with a refreshing citrus kick, perfect for ending a meal on a bright note. This classic British pudding combines whipped cream, lemon juice, zest, sugar, and a splash of sweet wine to create a smooth, airy treat that feels both indulgent and refreshing. Best of all, it requires no baking and can be prepared in advance, making it ideal for dinner parties, afternoon tea, or festive gatherings.

Try Other Mary Berry Recipes

• Mary Berry Vegetable Wellington
• Mary Berry Salmon and Pea Risotto
• Mary Berry Salmon Pasta Bake

What is Mary Berry Lemon Syllabub?

Mary Berry Lemon Syllabub is a traditional English dessert made by whipping cream with sugar, lemon juice, and zest, often with the addition of white wine or sherry. The acidity of the lemon thickens the cream naturally, giving it a mousse-like texture. Served chilled in glasses, it’s a simple yet elegant dessert that has been enjoyed for centuries in British cuisine.

Why This Recipe is Worth Trying

• Quick and easy – Takes less than 20 minutes to prepare.
• No baking needed – A perfect make-ahead dessert.
• Elegant presentation – Looks beautiful when served in glasses with garnish.
• Balanced flavours – Creamy richness offset by zesty lemon.
• Versatile – Can be served alone or paired with biscuits or fruit.

Essential Ingredients to Make Mary Berry Lemon Syllabub

• 300ml double cream
• 100g caster sugar
• Juice and zest of 2 lemons
• 150ml sweet white wine (or sherry)
• Lemon slices or mint leaves, for garnish

Handy Kitchen Tools for Best Results

• Mixing bowls
• Electric whisk or hand whisk
• Zester and juicer
• Measuring jug
• Serving glasses or dessert bowls

Step-by-Step Guide to Making Mary Berry Lemon Syllabub

Step 1: Mix wine and lemon juice

In a bowl, combine lemon juice, zest, and wine. Let it sit for 5 minutes to allow flavours to blend.

Step 2: Whip the cream

Pour double cream and caster sugar into a large bowl. Whisk until the cream holds soft peaks.

Step 3: Combine cream with lemon mixture

Gradually fold the lemon and wine mixture into the whipped cream until smooth and slightly thickened.

Step 4: Chill and serve

Spoon into serving glasses, chill in the fridge for at least 1 hour, then garnish with lemon slices or mint before serving.

What I Got Wrong (And How I Fixed It)

• Overwhipped cream – Made the texture grainy. Whipping only to soft peaks gave the best result.
• Added lemon too quickly – Caused curdling. Folding it in gradually kept it silky.
• Too much sugar – Overpowered the lemon. Adjusting to taste created a better balance.

Healthier Ways to Make Mary Berry Lemon Syllabub

• Replace sugar with honey or a natural sweetener.
• Use half cream and half Greek yogurt for a lighter texture.
• Swap wine with sparkling water for an alcohol-free version.
• Reduce sugar slightly and let lemon flavour shine through.

Ingredient Substitutions for Mary Berry Lemon Syllabub

• Double cream → Use whipping cream for a lighter consistency.
• White wine → Replace with sherry or elderflower cordial.
• Lemon → Try lime or orange for a citrus variation.
• Sugar → Substitute with agave or coconut sugar.

Pairing Ideas: What to Serve With Lemon Syllabub

• Crisp shortbread biscuits – Perfect for dipping into the cream.
• Fresh berries – Strawberries or raspberries add colour and tang.
• Almond biscotti – Adds a crunchy texture alongside the creaminess.
• Meringue nests – For a light pavlova-style pairing.
• Prosecco – Complements the citrus and cream beautifully.

Expert Tips for Lemon Syllabub Success

• Use fresh lemon juice – Bottled juice won’t give the same brightness.
• Whip cream gently – Stop as soon as soft peaks form to avoid graininess.
• Chill before serving – Enhances the flavour and texture.
• Adjust sugar – Taste before chilling to find the right balance.
• Serve in clear glasses – Makes the dessert look elegant and inviting.
• Add zest at the end – A sprinkle on top intensifies flavour and presentation.

Creative Ways to Customize Lemon Syllabub

• Add a hint of ginger with grated fresh ginger in the cream.
• Infuse with lavender syrup for a floral touch.
• Create a layered dessert with crushed biscuits at the bottom.
• Mix in crushed meringues for extra texture.
• Top with candied lemon peel for a decorative finish.

Storing Lemon Syllabub the Right Way

• Keep in the fridge, covered, for up to 2 days.
• Do not freeze, as cream separates after thawing.
• Store in individual glasses for easy serving and freshness.

How to Reheat Lemon Syllabub (If Needed)

This dessert is not reheated as it’s meant to be served chilled. If it separates slightly, whisk gently before serving.

Nutritional Breakdown (per serving)

• Calories: ~320 kcal
• Protein: 2g
• Carbohydrates: 22g
• Fat: 24g
• Fibre: 0.5g
• Sugar: 20g

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FAQs

How do you stop lemon syllabub from curdling?

To prevent lemon syllabub from curdling, add the lemon juice slowly into the whipped cream while folding gently. Overwhipping or adding lemon too quickly can split the cream.

Can lemon syllabub be made without alcohol?

Yes, lemon syllabub can be made alcohol-free by replacing wine with elderflower cordial, apple juice, or sparkling water. The texture remains creamy and the flavour stays refreshing.

Why is my syllabub too runny?

If your syllabub is runny, the cream was not whipped enough before adding the lemon mixture. Whip the cream to soft peaks first, then fold in the lemon juice and wine gradually.

How long does lemon syllabub need to chill before serving?

Lemon syllabub should chill for at least 1 hour before serving. This allows the cream to set slightly and the flavours to develop fully.

Wrapping It Up

Mary Berry’s Lemon Syllabub is a classic British dessert that proves simplicity can be elegant. With its creamy texture and zesty lemon flavour, it’s a dish that works equally well for casual meals or special occasions. Easy to prepare, visually appealing, and refreshing to taste, this syllabub is bound to become one of your go-to desserts for entertaining or a quick sweet treat.