Ingredients

Method

• 4 T caster sugar
• 2 T lemon juice
• 1 ½ t sherry
• 1 ½ t brandy
• 250 ml fresh cream
• 8 T fruit coulis
• shortbread fingers, for dipping

Method

Ingredients

Whip 4 tablespoons of caster sugar with the juice of 1 lemon, 1 ½ tablespoons of sherry, 1 ½ tablespoons of brandy and 2 cups of fresh cream in a mixer until thick but still soft and billowy.  

Scoop some fruit coulis into short glasses and top with the lemon syllabub.

Swirl with a cocktail stick to create a marbled effect.

Serve with Woolworths all-butter shortbread fingers for dipping and crunch.

Cook's tip: to make a quick fruit coulis, cut up any fruit and place in a saucepan with some sugar (to taste). Let is simmer until soft then strain it through a sieve, or blitz it in a food processor. A coulis is always smooth, but if you like it a bit more chunky, that's perfectly fine, too.