Syllabub is a thick, frothy English dessert that was popular during the Victorian era. This version is adapted from recipe No. 1486 in Beeton's Book of Household Management, originally published in the mid-1800s. It combines deliciously with the first strawberries of the season and another Victorian favourite, crisp.
- Portion size 8 servings
Ingredients
Lemon sherry Syllabub:
Meringue Nests:
Method
Meringue Nests: In bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in granulated sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form.
Using piping bag fitted with star tip, pipe meringue into eight 3-inch (8 cm) circles on parchment paper-lined rimmed baking sheet; pipe to fill in centre of each circle. Along edge of each circle, pipe second circle to form raised edge for nest. (Alternatively, spoon meringue into rounds; with back of spoon, form each round into nest.)
Bake in centre of 200°F (100°C) oven until dry and crisp, about 2 hours. Turn off oven; let stand in oven for 1 hour. Remove from oven; let cool completely on rack. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)
Lemon Sherry Syllabub: In bowl, whip cream with granulated sugar. Fold in sherry and lemon rind and juice. (Make-ahead: Cover and refrigerate for up to 6 hours.) Spoon syllabub into meringue nests; top with sliced strawberries. Garnish with mint leaves.
Nutritional facts <b>Per serving:</b> about
- Sodium 28 mg
- Protein 2 g
- Calories 168.0
- Total fat 8 g
- Cholesterol 29 mg
- Saturated fat 5 g
- Total carbohydrate 23 g
%RDI
- Iron 1.0
- Folate 2.0
- Calcium 2.0
- Vitamin A 9.0
- Vitamin C 18.0
