British Wedding Anniversary Dinner ~ Dessert ~ Lemon Syllabub Trifle

The grand finale to our British anniversary dinner was a lemon syllabub trifle. I couldn’t make up my mind as to which dessert I wanted to make, so I combined three classic British sweets into one – Lemon drizzle cupcakes, lemon syllabub, and a trifle. 🙂

The lemon drizzle cupcakes were based on a recipe from BBC Good Food. I replaced half of the butter with coconut oil and the other half with nonfat Greek yogurt. I cut the sugar in half, and I replaced the self-rising flour with a combination of whole-wheat pastry flour, baking powder, and a pinch of salt. (I put the leftovers in the freezer, and after thawing in the microwave for 30 seconds, they make a nice little treat with afternoon tea. 🙂 )

Lemon Drizzle Cupcakes

Based on a recipe from BBC Good Food

For the cakes:

1/2 cup coconut oil

1/2 cup nonfat Greek yogurt

1/2 cup caster or fine sugar

Zest of 1 lemon, finely grated

4 eggs

1 cup whole-wheat pastry flour

1 1/2 teaspoons baking powder

Pinch of salt

For the drizzle:

Juice of 2 lemons

Powdered sugar, to taste (Maybe start with 2 tablespoons and add from there if you like it sweeter)

Preheat oven to 350. Line a muffin tin with 12 cupcake papers. Whisk together the coconut oil, yogurt, sugar, and lemon zest until well blended. Then add the eggs, one at a time, and whisk until incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients into the wet ingredients, and mix until well combined, being careful not to over mix. Spoon the mixture into the lined muffin tin.

Bake for about 20 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.

While the cakes are cooling, make the glaze drizzle. Whisk together the lemon juice and enough powdered sugar to your liking. Prick the warm cakes in several places with a skewer, and then pour the drizzle over the top. Let cool completely.For the syllabub, I started with one more recipe from BBC Good Food. I replaced half of the heavy cream with nonfat Greek yogurt, and I cut back on the sugar. It was a delicious, creamy dessert on its own with a lovely little tang from the yogurt, wine, and lemon.

Lemon Syllabub

Based on a recipe from BBC Good Food

2/3 cup heavy whipping cream

3 tablespoons caster or fine sugar

2/3 cup nonfat Greek yogurt

3 tablespoons dry white wine

Zest of 1/2 lemon, finely grated

Juice of 1/2 lemon

Whip the cream and sugar together until stiff peaks form. Stir in the yogurt, and blend well. Add the wine, the lemon zest, and the lemon juice. Mix until everything is evenly incorporated.

Trifle

Lemon syllabub

Small berries, such as raspberries or blueberries

Lemon drizzle cupcakes, cut into small cubes

Zest of 1/2 lemon, finely grated

For ease, place the syllabub into a piping bag. In the base of a tall glass, pipe a shallow layer of syllabub in the bottom. Top with a few berries and then a few cubes of cake. Repeat until you finish at the top with the syllabub. Sprinkle with lemon zest on top.

That is the last stop on our virtual culinary getaway to the UK. 🙂 Cheerio for now!