Lemon curd and champagne syllabub


  • 8 ginger biscuits
  • 100ml/3½fl oz champagne or sparkling wine
  • 284ml/10fl oz double cream
  • 4 tbsp icing sugar
  • 8 tbsp lemon curd
To serve
  • 2 tbsp flaked almonds, toasted
  • fresh strawberries

Preparation method

  1. Crumble the biscuits into the bottom of a glass dish and moisten with half of the champagne or sparkling wine.

  2. Begin whipping the cream with the sugar and when it reaches soft peaks, fold in the remaining champagne and swirl in the lemon curd, leaving a marbling of yellow through the cream.

  3. Spoon the mixture into the glass dish and scatter with the toasted almonds and strawberries.

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