Lemon Syllabub & Crunchy Oats


Syllabub is an English dessert that dates back to the sixteenth century. In those days it was made with wine and whipped cream and stored overnight in a cool spot. That way the alcohol curdled the cream, separating the mixture into two layers: delicious cream on top and delicious wine at the bottom. People used long spoons or a special sippy glass to drink the wine through the cream. You could do the same with this dessert: Make the entire dessert and leave it to curdle overnight. I, however, prefer the newfangled way: frothy whipped cream with crumb on the bottom. A ridiculously easy dessert that really can be made in the blink of an eye. You can probably make up your own variations; the possibilities are endless.


For the Cognac

  • 7 tablespoons (100 ml) cognac
  • Grated zest and juice of 2 lemons
  • A pinch of crushed mace

For the Crunchy Oats

  • Heaping ½ cup (50 g) rolled oats
  • 2 tablespoons confectioners’ sugar
  • 1 tablespoon butter
  • A pinch of Freshly grated nutmeg
  • A pinch of sea salt
  • A pinch of cinnamon

For the Syllabub

  • cups (300 ml) heavy cream
  • 5 tablespoons (60 g) sugar
  • Freshly grated nutmeg



Combine the cognac, lemon zest and juice, and mace in a bowl, cover, and refrigerate overnight.

Make the crunchy oats: Preheat the oven to 350°F (180°C).

Mix all ingredients for the oats on a parchment paper–lined baking sheet and bake for 8 to 10 minutes, until golden brown and crispy. Turn halfway through the baking time. Set aside until ready to serve.


Beat the cream with the sugar until nearly stiff. Strain the cognac through a sieve into the whipped cream and fold it in. Crumble the crunchy oats and divide among six glasses. Pour the soft whipped cream on top, grate some nutmeg over the desserts, and serve them right away.