Sicilian Lemon Curd Syllabub

Preparation Time

10 mins

Cooking Time




This makes a great supper party pud.  Serve in pretty glasswear or old jam jars.


4 shortbread biscuits

110ml sweet vermouth

250ml double cream

4 tbsp icing sugar

4 tbsp Scarlett & Mustard Sicilian Lemon Curd

2 tbsp flaked almonds, toasted

2 sprigs fresh mint


  1. Crumble a biscuit into the bottom of each of four sundae glasses or glass jars.
  2. Drizzle over 1 tbsp of sweet vermouth into each glass.
  3. Pour cream into a bowl and add the icing sugar, and whisk until soft peaks form.
  4. Fold in the remaining sweet vermouth and gently fold in the lemon curd, to create a marbled effect.
  5. Spoon the cream mixture into the glasses.
  6. Top with the flaked almonds and the mint to finish.
  7. Serve chilled.

Products Used In This Recipe