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Very Fine English Sherry Syllabub

A light and creamy dessert that offers a refreshing finish to any meal. This classic syllabub blends the flavors of sherry, white wine, and fresh lemon for an elegant treat.
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Prep Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: British, Classic
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups heavy whipping cream Use very cold for best results.
  • 1 cup dry white wine Can be swapped for a mild sparkling wine.
  • 0.5 cups golden sherry Can substitute with another sweet fortified wine.
  • 1.5 lemons, zest and juice Adds a bright citrus flavor.
  • 0.25-0.5 cups granulated sugar Adjust to taste, superfine sugar recommended.
Optional Garnish
  • 1 tablespoon red wine Adds a two-tone effect when layered.

Method
 

Preparation
  1. Finely grate the zest from the lemons into a large mixing bowl, and then squeeze in the juice.
  2. Pour in the dry white wine and the golden sherry, then add the sugar. Stir until the sugar dissolves completely.
  3. Pour in all the cream at once, and whisk until frothy and holding soft peaks.
Assembly
  1. For a two-tone look, add about 1 tablespoon of red wine to the bottom of each glass, then gently spoon the syllabub mixture on top.
Chilling
  1. Refrigerate the glasses for about 3 hours, allowing the liquid to settle while the creamy foam rises to the top.
Serving
  1. Serve the syllabub chilled directly from the refrigerator, ensuring it is enjoyed by adults 21 and older.

Notes

For best results, use cold heavy cream and be careful not to overwhip. This dessert can be made ahead and is best served fresh, ideally within 2 to 3 days. Freezing is not recommended.