Lime syllabub

A zingy, creamy, citrussy dessert for a lighter finish to your meal.

SERVES: 6

✿ 2 limes plus extra zest to decorate

✿ 175ml (6fl oz) limoncello

✿ 2tbsp caster sugar

✿ 2-4 thick slices pandoro or Madeira cake

✿ 375ml (12fl oz) double cream

✿ Edible glitter

1 Thinly pare strips of zest from the limes using a peeler, then squeeze the juice. Mix together the lime zest, juice, 125ml of the limoncello and the sugar. Chill overnight.

2 Cut out circles of pandoro or Madeira cake to fit the bases of 6 stemmed glasses, and drizzle over the remaining limoncello.

3 Strain the lime mixture and whip with the cream until thick enough to form soft peaks. Spoon on to the sponge bases and chill for 2 hrs or overnight. Decorate with thin strips of lime zest and a sprinkling of edible glitter.`