Limoncello Syllabub with Lemon Sugar & Tuilles
Serves: 6-8 servings
For the lemon sugar:
  • Finely grated zest of 2 lemons
  • 3 tablespoons golden (or white) caster sugar (superfine sugar)
For the syllabub:
  • 3 tablespoons Greek yoghurt
  • 3 tablespoons store-bought lemon curd (or make your own)
  • 300ml (10.1 fl oz) cream
  • 1 tablespoon golden (or white) caster sugar (superfine sugar)
  • 50ml (1.6 fl oz) limoncello
For the tuilles:
  • 1 large egg white
  • 60g (2.1 oz) caster sugar (superfine sugar)
  • 30g (1 oz) gluten-free flour (or you can use plain flour)
  • Optional: 1 teaspoon finely grated lemon zest
  • Few drops of lemon essence
  • 30g (1 oz) butter, melted
For the lemon sugar (make ahead of time):
  1. Grind the lemon zest with the caster sugar in a mortar and pestle until fine. It's a good idea to do this ahead of time - it will dry out the longer it's left and ensure a nice crunchy texture.
For the syllabub:
  1. In a small bowl, mix together with yoghurt and lemon curd with a spoon and set aside. In a large bowl, whip the cream with the sugar and limoncello until soft peaks form (it's vital you don't overwhip). Add half the zest mixture, and fold in with the yogurt/curd mixture.
To assemble:
  1. Spoon the cream into serving glasses and sprinkle with remaining lemon sugar to serve. Place in refrigerator to chill.
For the tuilles:
  1. Set the oven to 180°C (360°F).
  2. Put the egg white in a medium bowl. Whisk it lightly with a fork, then whisk in the sugar to a froth. Sift in the flour, add the lemon zest (if using) and lemon essence and mix in the melted butter.
  3. Put teaspoon lots of batter (I made four per baking sheet) spaced well apart on the lined baking sheet. Spread the mixture very thinly with the back of the spoon, into a wide rectangular shape, then bake for 8-10 mins, or until golden brown around the edges.
  4. As soon as they're out of the oven, slide an offset spatula underneath each tuille and as quickly as possible roll each one into a cigar shape (mind your fingers; it's hot!).
  5. Set aside to cool and crisp up. Cook the rest of the mixture in batches.
  6. Cool and store in an airtight tin. They will keep for a week, and for a month if frozen.
Recipe by The Kiwi Cook at