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
Divide the raspberries between 4 glasses.
Pour 2 tsp Limoncello over each portion of raspberries.
Mix the lemon zest with 3 tbsp of the sugar and set aside.
Whip the cream to soft peaks, stir in the Greek yogurt, and the remaining 2 tsp Limoncello and 1 tbsp sugar.
Spoon the syllabub over the raspberries and sprinkle with the lemon sugar to serve.
Top tip for making Limoncello syllabub
If you accidently over-whip the cream, add 1 tbsp milk to slacken it slightly.