Sherry Syllabub

Preparation info
  • Serves


    • Difficulty


Appears in

By Anne Willan

Published 1989

  • About

Port or a sweet white wine such as Sauternes may be substituted for the sherry in this recipe.


  • ½ cup/125 ml dry sherry
  • ¼ cup/60 ml</


  1. In a large bowl, mix the sherry, brandy, lemon juice and sugar until the sugar is dissolved. Stir in the cream, set the bowl over ice, and beat until thick enough to hold a soft peak, 4-5 minutes.
  2. Spoon the syllabub into stemmed glasses and chill for at least 2 hours and up to 2 days. Sprinkle with ground nutmeg just before serving. Note On standing, syl