1 pack langues de chat biscuits or any thin, all-butter biscuits
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Fruity syllabub is such an easy dessert and looks gorgeous, especially with a pretty biscuit on top
Place the raspberries in a bowl, sprinkle with the sugar and wine and set aside for a few minutes to macerate.
Whip the cream to very soft peaks in a separate bowl and stir in the yoghurt. Fold half the cream and yoghurt mix into the raspberry mixture to get a bright pink cream. Now gently fold in the remaining cream and yoghurt mix to give a ripple effect. Divide between 6 glasses or tumblers.
Top each with a mint sprig and a few langues de chat biscuits poked in the top.