Raspberry and shortbread syllabub

Name: Raspberry and shortbread syllabub
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Ingredients: 110 gm caster sugar, plus extra, to taste (½ cup); Juice of 2 lemons and finely grated rind of 1 lemon; 150 ml dry white wine; 500 ml thickened cream (2 cups); Scraped seeds of 1 vanilla bean; 400 gm raspberries, plus extra to serve; Juice of ½ orange; 40 gm pure icing sugar, sieved (¼ cup); 400 gm shortbread

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Prep Time: 15 minutes

Cook Time: 5 minutes

Total: 20 minutes

Servings: 5

Ingredients

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110 gm caster sugar, plus extra, to taste (½ cup)Juice of 2 lemons and finely grated rind of 1 lemon150 ml dry white wine500 ml thickened cream (2 cups)Scraped seeds of 1 vanilla bean400 gm raspberries, plus extra to serveJuice of ½ orange40 gm pure icing sugar, sieved (¼ cup)400 gm shortbread

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Instructions

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Step 1

Stir sugar, lemon juice and wine in a saucepan over low heat just until sugar dissolves (1-2 minutes). Transfer to a bowl and refrigerate until cool (about 15 minutes).

Step 2

Whisk cream and vanilla seeds in an electric mixer just until soft peaks form. Gently fold in lemon juice mixture and rind (lemon juice will cause the cream to stiffen – take care not to overwork). Set aside.

Step 3

Combine raspberries, orange juice and icing sugar in a bowl and crush lightly with a fork.

Step 4

Crumble a third of the shortbread into the base of a 2-litre bowl. Top with a third of the raspberry mixture, then a third of the syllabub, repeat for two more layers with the remaining shortbread, raspberries and syllabub, and top with extra raspberries and serve.