Raspberry & orange syllabub
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Raspberry & orange syllabub

By Mary Cadogan

Fresh, fruity and light, this dessert gets a touch of luxury with cream and a splash of liqueur

  • Prep:5 mins
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 599
  • fat 51g
  • saturates 29g
  • carbs 25g
  • sugars 16g
  • fibre 2g
  • protein 3g
  • salt 0.07g

Ingredients

  • 300g fresh or frozen raspberries, thawed
  • 2 oranges
  • 6 tbsp Cointreau or Grand Marnier
  • 75g caster sugar
  • 568ml carton double cream
  • soft amaretti biscuits to serve (we used Corsini Amaretti Morbidi)

Tip

Switch with the seasons
You can use other fruits for this, including sliced peaches, strawberries, blueberries and frozen mixed summer fruits.

Method

  1. Divide the raspberries between six small glasses.

  2. Finely grate the zest of one orange and squeeze the juice of both into a large bowl. Stir in the Grand Marnier and sugar.

  3. Gradually whisk in the cream until it just holds its shape in soft folds. Spoon the mixture over the raspberries and serve with a soft amaretti biscuit on the side.

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