This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a supper given by a lecturer in seventeenth-century literature when I was at college, and it took our tastebuds right back to the Restoration. It can be prepared as either a parfait or a punch--please note that either version contains alcohol, so you may not want to serve this to younger family members.

Recipe Summary

prep:
15 mins
additional:
30 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whip the cream and sugar in a chilled bowl, until the cream begins to thicken. Gradually whip in the white wine, lemon juice, and lemon zest. Continue to whip until light and fluffy, but not grainy. Cover the mixture and chill until serving time.

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  • Serve in chilled parfait glasses, garnished with a dash of nutmeg, a sprig of mint, and a slice of lemon. Syllabub should be eaten with a small spoon, and savored.

Cook's Note:

For syllabub punch, continue to add white wine to the whipped mixture, until the mixture reaches a drinking consistency.

Nutrition Facts

223 calories; protein 1.5g 3% DV; carbohydrates 24.6g 8% DV; fat 14.9g 23% DV; cholesterol 54.3mg 18% DV; sodium 17.4mg 1% DV. Full Nutrition

Reviews (55)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2009
This is a lovely dessert! Try substituting Limoncello for the white wine it lends a more subtle hint of alcohol. I also like using double cream (Devonshire) for its richness and serve with a lemon ginger cookie or lemon biscotti. Read More
(96)

Most helpful critical review

Rating: 2 stars
11/01/2011
Didn't like it. Probably just my own palate not appreciating the pairing of cream and wine. Read More
(2)
69 Ratings
  • 5 star values: 54
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/19/2009
This is a lovely dessert! Try substituting Limoncello for the white wine it lends a more subtle hint of alcohol. I also like using double cream (Devonshire) for its richness and serve with a lemon ginger cookie or lemon biscotti. Read More
(96)
Rating: 4 stars
03/12/2006
While I think it's dubious to warn parents about giving their kiddos the equivalent of a teaspoon or two of wine I have to give Sarah-neko props for sharing this recipe. It's essentially glorified whipped cream but that's not a bad thing! It comes together easily and earned me tons of praise when I hosted dinner a few weeks back. I used half splenda half sugar incorporating the sugar first and the splenda after I had stiff peaks. I chose Pacific Rim Dry Riesling because it's relatively inexpensive not too sweet not too dry. I plan to add this recipe to my permanent collection. Thanks again! Read More
(79)
Rating: 5 stars
08/19/2006
Very delish! I changed the presentation a little bit. I put sponge cake in the bottom of a parfait cup then a layer of fresh blueberries and then topped with syllabub and a few more berries. It was wonderful!!! Although with the added sugar from the cake and berries in the future I would reduce the sugar added to the whip cream mixture as it was quite sweet. Overall though it was a huge hit and I will certainly be making it again. Read More
(52)
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Rating: 5 stars
02/07/2011
I was going to a dinner part hosted by a bunch of foodies who drink expensive wine, eat cheese I have never heard of and use the word "palate" in their sentences. Needless to say I didn't want to bring my usual spicy popcorn or deviled eggs. This recipe was super easy and a HUGE hit with the foodies. They now think I'm this amazing dessert chef. Next time I will add a little less sugar - I'm not a huge fan of sweet sweets. It takes a while to whip - I used a hand mixer on low until I got impatient and put in on medium - it didn't seem to hurt it at all. I'm excited to experiment with adding flavors and fresh fruit. Read More
(49)
Rating: 5 stars
06/29/2007
Chilled is the way to go. Note: starts to separate after a day but can be re-whipped. Read More
(29)
Rating: 5 stars
02/14/2007
This has been very popular with guests. I love to serve it when I cook seafood. I pair it with lemon curd either swirled or layred. Very nice. Read More
(26)
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Rating: 5 stars
07/20/2006
I looked like a star when I brought this for a light unique dessert. Easy & wonderful over berries decorated with flowers from my garden & lemon peel swirls. Read More
(19)
Rating: 5 stars
10/09/2003
Easy to make and is so simple. Wonderful tasting too one has to enjoy a fattening dessert every so often!! Read More
(14)
Rating: 4 stars
10/09/2003
This dessert is delicious light and creamy. The 2 things I did not like about it though is the Lemon Zest(Lemon Peelings) in it. And it is also fattening. Read More
(12)
Rating: 2 stars
11/01/2011
Didn't like it. Probably just my own palate not appreciating the pairing of cream and wine. Read More
(2)