A bit of a cheat this syllabub, using ready-made lemon curd... but so delicious, you don't need to tell anyone.
4 lemon shortbread biscuits
110ml/4fl oz sweet vermouth
250ml/9fl oz double cream
4 tbsp icing sugar
8 tbsp lemon curd
2 tbsp flaked almonds, toasted
2 sprigs fresh mint
Crumble a biscuit into the bottom of each of four sundae glasses.
Drizzle over one tablespoon of sweet vermouth into each glass.
Pour the cream into a bowl and add the icing sugar.
Whisk the cream until soft peaks form.
Fold in the remaining sweet vermouth.
Add the lemon curd and lightly fold through, leaving a marbled effect.
Spoon the cream mixture into each of the glasses.
Top with the flaked almonds and a sprig of mint.
Serve chilled.
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