Syllabub
By: Barnaby Dorfman
Published: Thursday, December 10, 2009 - 4:40pm

Ingredients




1/2 pint heavy whipping cream
2 ounces confectioners sugar
8 tablespoons dry sherry
2 tablespoons brandy
1 Lemon, zested and juiced 
A pinch of grated nutmeg

Preparation

1 Whisk all the ingredients together until the syllabub just holds its shape. Spoon into small glasses or chocolate cases and keep in refrigerator. Decorate with cherries or chocolate curls. Serve with  lady fingers or sponge cake. 2 Make the syllabub up to 24 hours in advance.