Mama mia! Limoncello syllabub with lemon sugar is a delicously light and airy dessert with an Italian tipple. It's the ideal easy no-cook dessert recipe to have up your sleeve should unexpected foodie guests turn up, or to impress a new date.
Makes 10
Ready in 15 minutes
Per serving:
199kcals
15.6g fat (9.7g saturated)
0.8g protein
8.8g carbs
8.8g sugar
trace salt
1. Divide the raspberries between 10 shot glasses, topping each with a little of the extra limoncello.
Limoncello is an Italian lemon liqueur best served straight from the freezer. Find it in off licences, Italian delis and some larger supermarkets.
2. Grind the lemon zest with 3 tablespoons of the caster sugar in a mortar and pestle until fine.
3. In a large bowl, whip the cream with 50ml limoncello until soft peaks form. Add half the zest mixture and the remaining sugar, then fold in with the yogurt. Spoon the cream over the raspberries and sprinkle with remaining lemon sugar to serve.
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