You know those recipes that feel like a little wink from the past? This is one of them. Lemon syllabub — it sounds like something Jane Austen might’ve spooned out at a garden party, but I promise you it’s the easiest, breeziest dessert you’ll ever make. And it’s honestly so much more exciting than it lets on. Tart lemons, a splash of wine, clouds of whipped cream — it’s basically the lovechild of mousse and posh lemon curd.
The first time I made this, it was for a dinner where everything else went a bit sideways. Overcooked veg, under-seasoned chicken… the works. But the syllabub? People scraped their glasses clean. One of them licked the spoon (yes, it was that good). And I’ve made it for almost every dinner party since. It’s my secret weapon when I want something light but not boring. Fancy-ish, but no faff.
Why You’ll Love It
- It’s made in one bowl — bless Delia for keeping the washing up minimal.
- Tastes like a lemon cloud — zingy, sweet, and seriously refreshing.
- Ready in under 30 minutes — honestly quicker than scrolling Netflix for dessert ideas.
- Works with or without wine — adaptable for teetotallers and tipsy aunts alike.
- Can be made ahead — actually gets better after a bit of chilling.
- Perfect summer vibe — but equally lovely after a roast to cut through the richness.
Ingredients
- 1 cup heavy whipping cream, cold
- ½ cup white sugar
- ¼ cup white wine (or swap for elderflower cordial if booze-free)
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest (don’t skip this bit, trust me)
- ¼ tsp ground nutmeg (optional — just a pinch on top)
- Lemon slices & fresh mint, for garnish (fancy but optional)
How to Make It
Chill everything first:
Start with cold cream and a cold mixing bowl — metal or glass is best. Honestly, this makes all the difference when whipping.
Whip it good:
Add the cream and sugar to the bowl and beat until it starts to thicken — not fully stiff, just thick and fluffy. Soft peaks are what you’re after. Don’t walk away or you’ll have butter.
Zest, juice, and splash:
Now gently add in the wine, lemon juice, and zest. Keep beating on low until everything’s combined and dreamy. It should hold its shape but still look silky, not stiff.
Taste test (yes, really):
Take a little spoonful and give it a taste. Need more lemon? A touch more sugar? This is your moment. Adjust if needed — it’s your syllabub, after all.
Spoon and chill:
Divide the mixture into little glasses, bowls, or whatever’s clean and cute. Cover and chill in the fridge for at least 30 minutes — longer if you’ve got the patience.
Garnish just before serving:
Top each glass with a thin slice of lemon and a sprig of mint. If you want to go retro, dust with a tiny pinch of nutmeg. Looks adorable, tastes even better.
Common Mistakes and How to Dodge Them
Why won’t my cream whip?
Warm cream is the enemy here. Make sure both the cream and the bowl are cold before you start.
My syllabub is runny — what now?
You probably added the wine and juice too early or whipped too little. Make sure to thicken the cream before adding the liquids.
Too tangy? Too sweet?
This recipe’s forgiving — taste before chilling and adjust. Add more sugar if your lemons are super sharp.
Forgot the zest?
Not a disaster, but it really adds brightness. Next time, zest the lemon before juicing — learned that the messy way.
Storage and Reheating
- Fridge: Keeps well for 2 days, covered — though the texture softens slightly after day one.
- Freezer: You can freeze it, but it turns icy and a bit strange once thawed. I wouldn’t bother.
- Reheating: Nope, don’t even think about it — this one’s meant to be served cold.
Frequently Asked Questions
Can I make this without wine?
Yes! Try elderflower cordial, apple juice, or even sparkling lemonade. It’ll still be lovely.
Can I use double cream?
You can, but it’s very rich. Stick with whipping cream if you want that light, moussy texture.
What can I serve it with?
Shortbread, gingernuts, or berries are perfect. It’s also fab just on its own after something heavy.
Can I make it vegan?
Tricky one. You’d need plant-based cream that whips well. If you’ve got one you love, give it a go — and let me know how it turns out!
Nutrition Facts (Per Serving)
- Calories: 223
- Fat: 15g
- Carbs: 25g
- Protein: 2g
- Sugar: 17g
- Sodium: 17mg
More Delia Smith Recipe:
Delia Smith Lemon Syllabub
Description
A quick, creamy lemon dessert that feels luxurious but takes barely any effort — bright, zesty, and ridiculously easy to love.
Ingredients
Instructions
- In a cold bowl, whip cream and sugar until soft peaks form.
- Add wine, lemon juice, and zest. Beat again until smooth and thick.
- Taste and adjust sweetness or tartness as needed.
- Spoon into glasses, cover, and chill for 30 minutes.
- Garnish with lemon slices, mint, and a pinch of nutmeg if you like.
Notes
- Always chill your cream and bowl beforehand for best results.
- Whip the cream first, then add liquid ingredients to prevent it going runny.
- Taste as you go — lemons vary in sharpness.
- Don’t skip the zest; it adds depth that juice alone won’t give.