Limoncello syllabub

(6 ratings)

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Woman's Weekly Limoncello syllabub
Woman's Weekly Limoncello syllabub
  • Serves: 4

  • Prep time:

  • Total time:

  • Costs: Splashing out

Woman's Weekly recipe This elegant summer dessert is made from fresh raspberries and Italian limoncello and takes just 15 mins to put together


  • 125g (4oz) raspberries
  • 10 tsp Limoncello
  • Finely grated zest of 2 lemons
  • 4 tbsp golden caster sugar
  • 284ml carton double cream
  • 3 tbsp Greek yogurt

If you accidently over-whip the cream, add 1 tbsp milk to slacken it slightly.


  1. Divide the raspberries between 4 glasses.
  2. Pour 2 tsp Limoncello over each portion of raspberries.
  3. Mix the lemon zest with 3 tbsp of the sugar and set aside.
  4. Whip the cream to soft peaks, stir in the Greek yogurt, and the remaining 2 tsp Limoncello and 1 tbsp sugar.
  5. Spoon the syllabub over the raspberries and sprinkle with the lemon sugar to serve.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 462(kcal)
  • Fat 39.0g
  • Saturates 24.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 3
(6 ratings)

Your comments


you could use whipping cream as it makes it a little lighter and 0% greek yoghurt.

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