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Lemon Curd and Champagne Syllabub

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

VegetarianQuickDessertNo-BakeChampagne

Estimated Nutrition

Per Serving Total
Calories 643.8 kcals 2575.2 kcals
Carbohydrates 45.6 grams 182.4 grams
Fat 48.6 grams 194.4 grams
Protein 3.7 grams 14.8 grams
Cook Time
5 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
4
tbsp
Icing Sugar
CondimentsSauces
8
tbsp
Lemon Curd
Dairy
284
ml
Double Cream
Fruits
1
handful
Strawberries
fresh
Liquids
100
ml
Champagne
or sparkling wine
NutsSeeds
2
tbsp
Almonds
flaked and toasted
Other
8
piece
Ginger Biscuits
crumbled

Steps

  • 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.