Port or a sweet white wine such as Sauternes may be substituted for the sherry in this recipe.
1 ½cups/375mlheavy cream
ground nutmeg (for decoration)
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.
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, syllabub separates slightly, forming a thick cream that has a few spoons of clear sauce at the bottom.
Substitute 1cup/250ml fresh strawberry purée for the sherry and use only 2tbsp each of brandy and lemon juice to balance the amount of liquid.