Plum Syllabub Trifle

Frank Bordoni's luscious but light dessert is made with sweet dessert wine, juicy plums and crème fraiche for a low fat treat
By Frank Bordoni
Plum Syllabub Trifle
  • Rating:
  • Serves: 6
  • Cook Time: 15 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 100 g caster sugar
  • 350 ml dessert wine
  • 8 star anise
  • 1 kg plums, halved and stones removed
  • 2 tbsp lemon juice
  • 600 ml low fat crème fraîche
  • 200 g amaretti biscuits
  • 55 g blanched flaked almonds, toasted


1. Put the sugar and wine in a heavy-based pan with the star anise and warm gently. Add the plums and simmer for 10 minutes until just soft. Strain and set aside to cool. Reserve the liquor.

2. Whisk half the reserved wine liquor, lemon juice and the crème fraîche together until thick.

3. Place the plums in a bowl and scatter over the crushed amaretti biscuits. Pour over the rest of the wine liquor and top with the crème fraîche. Scatter over the almonds just before serving.

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