lemon syllabub and tuile
Lemon Syllabub and Tuile with Blackberry Comopte
Prep Time
15 mins
Cook Time
5 mins
Total Time
20 mins
A zingy lemon dessert that is ready in minutes
Course: Dessert
Cuisine: British
Keyword: lemon syllabub and tuile
Servings: 4 -6
Author: Laura Scott
  • For the lemon syllabub:
  • 300 ml double cream
  • 1 lemon zest & juice
  • 100 ml Reisling wine
  • 100 g golden caster sugar
  • For the blackberry compote:
  • 250 g frozen blackberries
  • 2 tbsp Demerara sugar
  • For the lemon tuiles:
  • 25 g butter
  • 40 g golden caster sugar
  • 1 egg white
  • 1 lemon zest only
  • 40 g plain flour sifted
  1. For the syllabub:
  2. Whip the cream until it becomes a thick consistency but isn't actually whipped into peaks
  3. Measure the lemon zest, juice, wine and sugar into a jug and whisk well
  4. Pour the liquids into the thickened cream and fold them together with a spatula - the mixture will become thick instantly because of the lemon juice
  5. Place in the fridge to chill while you make the compote and the tuiles
  6. For the compote:
  7. Place the frozen fruit and the sugar into a small saucepan and bring the mixture to the boil then allow it to simmer and cook out the fruit for 5 minutes over a medium/high heat
  8. Allow the compote to cool completely
  9. For the tuiles:
  10. Pre-heat the oven to 180 degrees
  11. Melt the butter in a pan then pour it into a mixing bowl and whisk in the sugar
  12. In another bowl, whip the egg white until it begins to look foamy then pour this into the butter mixture and combine well
  13. Sift in the flour then and add the lemon zest then fold the mixture together using a spatula
  14. Using 1tsp of the mixture, place it onto a lined baking tray and spead it out to form a large disc (3-4cm)
  15. You will be able to add one more disc to the baking tray but no more so have two baking trays on the go at once - one for the raw mix and one for the cooked tuiles
  16. Bake the tuiles (one tray at a time) for 5 minutes then lift onto a greased rolling pin to set their curved shape
  17. Once cool, move them to a wire rack and re-use the baking tray until the mixture has been used up
  18. To serve:
  19. Place the compote into the bottom of a shot glass/small wine glass then top with the lemon syllabub and serve with a lemon tuile
Recipe Notes

This dessert is ideal to eat after a rich meal. Lots of zingy freshness with a hint of aromatics from the wine.