This elegant summer dessert is made from fresh raspberries and Italian limoncello and takes just 15 mins to put together
Serves: 4
Prep time: 15 mins
Total time: 15 mins
Costs: Splashing out




    • 125g (4oz) raspberries


    • 10 tsp Limoncello


    • Finely grated zest of 2 lemons


    • 4 tbsp golden caster sugar


    • 284ml carton double cream


    • 3 tbsp Greek yogurt






    1. Divide the raspberries between 4 glasses.


    1. Pour 2 tsp Limoncello over each portion of raspberries.


    1. Mix the lemon zest with 3 tbsp of the sugar and set aside.


    1. Whip the cream to soft peaks, stir in the Greek yogurt, and the remaining 2 tsp Limoncello and 1 tbsp sugar.


    1. Spoon the syllabub over the raspberries and sprinkle with the lemon sugar to serve.



Nutritional information per portion



fat 39.0g saturates 24.0g calories 462(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.