Syllabubs are creamy, smooth and rich. They are made with eggs, cream and sugar, and subtly flavoured with sherry, marsala, sweet wine, brandy or liqueur. The most popular is probably lemon syllabub. The lemon offsets the richness and makes the syllabub an excellent dessert for a special meal. It is, of course, prepared in advance, which is always useful when you are entertaining. Let the sugar absorb the flavour of the liquor before mixing.
150 ml (¼ pt) white wine
30 ml (2 tablespoons) lemon juice
10 ml (2 level teaspoons) finely grated lemon rind
75 g (3 oz) caster sugar
275 ml (½ pt) fresh double cream
Put wine, lemon juice, zest and sugar into a bowl. Leave for minimum of 3 hours. Add the cream and whip until the mixture stands in soft peaks, then transfer to 6 sundae glasses and place in refrigerator until ready to serve. Serves 6.