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Raspberry And Pink Champagne Syllabub With Almond Wafers

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Raspberry And Pink Champagne Syllabub With Almond Wafers

These delicate and crunchy wafers are a perfect accompaniment to the syllabub.


  • 125 grams fresh or frozen raspberries
  • ½ cup caster sugar
  • ½ cup pink champagne
  • 1 tblsp kirsch or cointreau
  • 1 cup cream

Almond Wafers

  • 70 gram packet slivered almonds
  • ¼ cup caster sugar
  • 1 egg white
  • 25 grams unsalted butter, melted


  1. Push the raspberries through a sieve. Mix the pulp with the sugar, champagne and kirsch and leave to stand for 30 minutes for the sugar to dissolve and soften.
  2. Whip the cream until it holds soft peaks then gradually add to the berry puree, beating gently so it remains fairly thick.
  3. Refrigerate in individual bowls or in a large glass bowl for 2-3 hours before serving with the almond wafers.

Almond Wafers

  1. In a bowl combine the almonds, caster sugar and egg white. Mix well. Stir in the cooled melted butter and leave for about 12 minutes for the mixture to thicken.
  2. Place tablespoons of the mixture onto a baking paper-lined tray, leaving room for the mixture to spread. Smooth out using a small palette knife or the back of a spoon.
  3. Bake the wafers at 180ºC for 10-12 minutes until golden. Leave on the tray for a few minutes to cool before removing with a metal spatula. Mould the wafers over a rolling pin and leave until cold to give a nice curled shape. Store in an airtight container and use as required.

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