A bit of a cheat this syllabub, using ready-made lemon curd… but so delicious, you don’t need to tell anyone.
- 4 lemon
- 110ml/4fl oz sweet
- 250ml/9fl oz
- 4 tbsp
- 8 tbsp
- 2 tbsp
flaked almonds, toasted
- 2 sprigs fresh
Crumble a biscuit into the bottom of each of four sundae glasses.
Drizzle over one tablespoon of sweet vermouth into each glass.
Pour the cream into a bowl and add the icing sugar.
Whisk the cream until soft peaks form.
Fold in the remaining sweet vermouth.
Add the lemon curd and lightly fold through, leaving a marbled effect.
Spoon the cream mixture into each of the glasses.
Top with the flaked almonds and a sprig of mint.