Syllabub

Inspired by Nigellas Syllabub, I tried making the same with the liqueur I could find in my alc. cabinet. I found a cranberry and cherry liqueurs. And it was a huge success! So here it goes. I hope you enjoy this too.

Ingredients and procedure:

1. Juice 1 lemon and strain the pulps and seeds, place the juice in the mixing bowl and add
3/4 cups of sugar.

2. Whisk in a 250 ml tub of Mascarpone cheese.

3. Add 1/4 cup (well... go nuts!) of cranberry or cherry liqueur and a 250 ml whipping cream. Continue to whisk until thick. Set aside.

4. This is what I found in my cabinet!

5. Arrange 6 pcs. of dessert glasses. Crumble about 1 pc. of a vanilla biscuit. Digestive will also do.

6. Layer it with the cream mixture about 1/2 inch thick.

7. Add a layer of raspberry sauce.

I used a small bag of frozen raspberry (if using fresh, you need about 1 ½ cups) run it in a food processor with about 1/4 cup sugar. Strain to get rid of the seeds.

8. Add a thin layer of crumbled biscuit and almond flakes. (for texture)

9. Add another layer of cream.

10. Cover with cling wrap and refrigerate for about 2 hours before serving. Preparing this a day before serving, works well.

11. Top with some cherries and some more almond flakes. Enjoy!!!