If you’re looking for a delightful, no-bake dessert, the Mary Berry Lemon Syllabub Easy Recipe is a perfect choice. This classic British dessert combines airy whipped cream, zesty lemon juice, and a touch of sweetness to create a light, refreshing treat that’s ideal for any occasion. With its smooth, creamy texture and vibrant citrus flavor, this easy lemon syllabub is not only elegant but also quick to prepare, making it a favorite for home cooks and dinner parties alike.
To make this dessert, start by whipping double cream with caster sugar until soft peaks form. Gradually fold in fresh lemon juice and zest, adding a splash of sweet white wine or sherry for a traditional touch, or elderflower cordial for an alcohol-free option. Carefully mixing these ingredients ensures a smooth, mousse-like texture without curdling. Spoon the mixture into glasses or dessert bowls and chill for at least an hour, allowing the flavors to meld and the dessert to set beautifully. Garnish with lemon zest curls, fresh mint, or seasonal berries for a visually stunning presentation.
This easy Mary Berry Lemon Syllabub recipe is versatile, allowing for variations like layered berries, herbal infusions, or citrus mixes for added flavor. It pairs wonderfully with shortbread or almond biscuits for a complete dessert experience. Whether you’re serving a summer treat or a festive dessert, this light, zesty pudding is sure to impress.
For the full ingredients, step-by-step instructions, and expert tips, find the complete recipe in the given below.
What Is Lemon Syllabub?
Syllabub is a traditional English dessert made by whisking cream with an acid — usually lemon juice — and often a splash of sweet white wine or sherry. The acid thickens the cream slightly, creating a foamy, mousse-like texture. What started as a 16th-century treat evolved into the elegant spoonable dessert we enjoy today.
Mary Berry’s version highlights simplicity without losing depth — making it accessible for home cooks of all levels.
Ingredients You’ll Need
This easy Mary Berry lemon syllabub recipe uses everyday ingredients that deliver maximum flavor:
- 300ml double cream – rich and perfect for whipping to soft peaks
- 100g caster sugar – dissolves easily and sweetens naturally
- Juice and zest of 2 lemons – fresh citrus is critical for that bright tart contrast
- 150ml sweet white wine or sherry – classic touch, optional if alcohol-free
- Lemon slices or mint leaves for garnish – adds visual appeal and aroma
Pro Tip: Fresh, unwaxed lemons deliver far better zest and juice than bottled alternatives — the aroma and brightness are pivotal to this dessert’s character.
Kitchen Tools for Best Results
To get airy, silky lemon syllabub, make sure you use:
✔ A large mixing bowl
✔ Electric whisk (or hand whisk)
✔ Lemon zester + juicer
✔ Serving glasses or dessert bowls
✔ Measuring jug
Cold cream whips better, so keep your dairy chilled until the last moment.
How to Make Mary Berry Lemon Syllabub (Step‑by‑Step)
Here’s a clear breakdown to ensure your syllabub comes out perfectly every time:
1. Start with Cream & Sugar
Pour the double cream and sugar into your bowl. Whisk gently until soft peaks form — this gives structure and light texture to the dessert. You’re aiming for airy cream, not stiff peaks.
2. Add Lemon Juice and Zest Slowly
Combine lemon juice and zest. Gradually add this citrus mix to the whipped cream — do this slowly to avoid curdling. Folding gently preserves that smooth, creamy texture.
3. Pour in Wine or Alcohol Substitute
If using wine or sherry, fold it in at this stage. This adds depth and a subtle aromatic lift. For an alcohol-free version, swap in elderflower cordial, apple juice, or sparkling water.
4. Portion and Chill
Spoon or pipe the mixture into glasses and chill for at least one hour. This resting period helps the flavours meld and the texture set delightfully.
5. Garnish and Serve
Top with extra lemon zest or a sprig of fresh mint. Serve with buttery biscuits, crisp shortbread, or fresh berries for contrast.
Expert Tips for Perfect Lemon Syllabub
- Don’t overwhip the cream: Stop at soft peaks; overwhipping can lead to grainy texture
- Add citrus gently: Too much lemon all at once can cause the cream to separate
- Taste before chilling: Adjust sugar or lemon to suit your palate
- Serve in clear glasses: Showcases the creamy layers and zesty flecks of lemon — great for presentations
Variations You’ll Love
Alcohol-Free Twist
Replace wine with apple juice or sparkling water to make a kid-friendly lemon syllabub.
Citrus Mix
Use lime or orange zest for an exciting citrus blend.
Berry Layered Dessert
Add fresh berries or raspberry coulis between creamy layers — this adds colour, flavour, and texture contrast.
Herbal Infusions
A dash of lavender syrup or ginger adds sophisticated aroma and flavor depth.
What to Serve With Lemon Syllabub
Pair your syllabub with:
✔ Crisp shortbread or almond biscuits
✔ Fresh raspberries or blueberries
✔ Toasted nuts like pistachios
✔ Crumbled meringues
✔ A glass of sparkling wine
These accompaniments add texture and complement the zesty cream beautifully.
How to Store Lemon Syllabub
- Refrigerate covered — best eaten within 2 days
- Do not freeze — cream separates when thawed
- Garnish just before serving for a fresh presentation
Frequently Asked Questions (FAQs)
1. What makes syllabub different from mousse?
Syllabub uses citrus and wine to thicken cream naturally, whereas mousse typically uses gelatin or egg whites.
2. Can lemon syllabub be made without alcohol?
Yes — you can replace wine with apple juice, sparkling water, or elderflower cordial.
3. Why won’t my syllabub set?
This usually means the cream wasn’t whipped enough to soft peaks before adding lemon.
4. How long should syllabub chill?
Chill for at least an hour; overnight chilling enriches flavour.
5. Can I make syllabub ahead of time?
Yes — make a day in advance and keep refrigerated.
6. What if my cream curdles?
Add lemon juice slowly and whisk continuously to keep the emulsion stable.
7. What alcohol pairs best with lemon syllabub?
Sweet white wine or sherry works beautifully; limoncello adds extra citrus depth.
8. Is syllabub gluten-free?
Yes — the dessert itself is gluten-free; just check pairings like biscuits if serving.
9. Can I use low-fat cream?
Double cream gives the best texture; lighter creams won’t whip as well.
10. What garnish elevates the dessert presentation?
Lemon zest curls, mint sprigs, or fresh berries make it look stunning.
Final Thoughts
Mary Berry Lemon Syllabub Easy Recipe proves that elegant desserts don’t need complexity — just the right balance of flavour, texture, and simplicity. Whether you’re entertaining guests or satisfying a sweet craving, this dessert delivers creamy richness with zesty brightness in every spoonful.
Make it your own, serve it with style, and watch people fall in love with every airy bite.
