Serves: 4

Ingredients:

• 100ml sweet white dessert wine
• 1 lemon, juiced and peeled zest
• 75g granulated sugar
• 300ml real double cream

Method:

1. In small saucepan; Heat the lemon, sugar, and wine. Stir until sugar dissolves.
2. Simmer the thin syrup for a minute.
3. Cool syrup. Strain.
4. In large mixing bowl; Whisk cream and syrup by hand.
5. Spoon into decorative glasses. Decorate with extra lemon. Chill for 2 hours.
6. Eat within 3 days.

Tip: Needs to be real cream, not Elmlea as it doesn’t whisk up enough.

Originally made by Mary Berry for the BBC, her Lemon Syllabub.