How to Make Easy Mary Berry Lemon Syllabub

Name: Mary Berry's Lemon Syllabub
Prep time: 10 min
Total time: 10 min
Yield: Not specified
Cuisine: British
Ingredients: 1 cup heavy cream; ¼ cup sugar; Zest and juice of ½ lemon; ¼ cup white wine

Indulge in the timeless elegance of Mary Berry's Lemon Syllabub, a dessert that seamlessly blends the tangy zest of lemon with the rich, creamy texture of whipped cream. This dish, heralded for its simplicity and sophistication, is a testament to the enduring legacy of traditional British desserts. The original recipe for this delectable treat can be attributed to Mary-Anne Boermans, as featured in her book "Great British Bakes: Forgotten treasures for modern bakers".

Mary Berry's Lemon Syllabub: A Brief Description

Lemon Syllabub is a light, frothy dessert that combines the refreshing acidity of lemon with the luxuriousness of whipped cream and a hint of alcohol, typically white wine or sherry, for depth. Its simplicity in preparation belies the complex flavors and textures that await your palate.

Cultural or Historical Context

Syllabub has been a cherished dessert in British cuisine for centuries, initially served as a rich float with sweetened cream atop an alcoholic drink. Over time, the recipe evolved into the 'everlasting syllabub,' a version that holds its shape and freshness for days, making it an exemplary make-ahead dessert.

Ingredients for Mary Berry's Lemon Syllabub

Heavy Cream: 1 cup
Sugar: ¼ cup
Lemon (zest and juice): ½
White Wine: ¼ cup

Measurements are provided in US customary units, with the option to convert to metric on the source website.

Preparation Instructions

Whip Cream and Sugar: Start by whipping the heavy cream and sugar together until soft peaks form.
Blend with Lemon and Wine: Slowly incorporate the lemon juice, most of the zest, and the white wine, continuing to whisk.
Garnish and Serve: Spoon the mixture into glasses or ramekins, garnish with the remaining zest, and serve chilled, perhaps with berries or biscuits on the side for added texture and flavor.

Storage and Reheating

Lemon Syllabub is best enjoyed fresh but can be made up to 24 hours in advance and stored in the refrigerator until ready to serve. It is not suitable for freezing.

Nutritional Information

A serving of Lemon Syllabub (based on the given ingredients) approximately contains 274 calories, with 22g of fat, 17g of carbohydrates, and 2g of protein.

Frequently Asked Questions

Can I Make Lemon Syllabub Without Alcohol? Yes, you can substitute the white wine with orange juice or lemon curd for a non-alcoholic version.
How Can I Make Lemon Syllabub Vegan? Substitute the cream with coconut cream or a vegan double cream alternative.
Is It Possible to Overwhip the Cream? Yes, whipping the cream too much can lead to a clumpy texture. If this happens, gently whisk in a few tablespoons of fresh cream to smooth it out.

Lemon Syllabub is a delightful dessert that stands as a testament to the timeless appeal of British culinary traditions. Its ability to adapt to modern tastes while retaining its historical roots makes it a cherished recipe in any cook's repertoire. Whether you're hosting a dinner party or looking for a simple yet sophisticated sweet treat, Mary Berry's Lemon Syllabub is sure to impress.

For detailed instructions and more information on this delightful dessert, consider exploring Mary-Anne Boermans' book for the original recipe and variations.