You are here:

Lemon syllabub with shortbread fingers

Mary Berry from Great Food Live
Light and lemony, Mary Berry's syllabub marries well with the crunch of baked shortbread

Lemon syllabub with shortbread fingers

Method

1. For the shortbread, lightly grease a baking tray or roasting tin 30 x 23 x 4 cm, and cut a rectangle of foil to fit the base. Lightly grease the foil, and preheat the oven to 160?C/gas 2.

2. Combine the flour, caster sugar, butter, semolina, and lemon rind in a food processor and blend until the mixture comes together as a dough.

3. Press the shortbread into the prepared tin and level with the back of a spatula. Sprinkle the top with the demerara sugar.

4. Bake for about 30-40 minutes, until the shortbread is a pale golden. Leave to cool in the tin for a few minutes before cutting into about 26-28 fingers.

5. Carefully lift the shortbread fingers out of the tin with a small palette knife and leave to cool on a wire rack.

6. For the syllabub, thinly pare the lemon and lime and squeeze out the juice. Measure the wine, citrus juice, rind and sugar into a jug. Leave to infuse overnight before straining into a bowl. If time is short, you could dissolve the sugar in the wine along with the pared rind and juice. Simmer for 2-3 minutes before straining and leaving to cool; reserve the lemon rind for decoration.

7. Fold in the cream and pour the syllabub into martini glasses or small pots. Decorate with lemon zest and a rosemary sprig if liked.