Lemon Curd and Champagne Syllabub

A sophisticated dessert featuring ginger biscuits soaked in champagne, topped with a lemon curd marbled cream and fresh strawberries.

Vegetarian Quick Dessert No-Bake Champagne

Estimated Nutrition

Calories

643.8

kcal / serving

2575.2 kcal total

Carbs

45.6g

per serving

182.4 g total

Fat

48.6g

per serving

194.4 g total

Protein

3.7g

per serving

14.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

tbsp

Icing Sugar

CondimentsSauces

tbsp

Lemon Curd

Dairy

284

Double Cream

Fruits

handful

Strawberries

fresh

Liquids

100

Champagne

or sparkling wine

NutsSeeds

tbsp

Almonds

flaked and toasted

Other

piece

Ginger Biscuits

crumbled

Method

Crumble the biscuits into a glass dish and moisten with 50ml of champagne.

Whip the cream and sugar until soft peaks form.

Fold in the remaining 50ml of champagne and swirl in the lemon curd to create a marbling effect.

Spoon the cream mixture over the biscuits.

Scatter toasted almonds and strawberries on top before serving.