Meringue Nests with Strawberries and Lemon Sherry Syllabub Meringue Nests with Strawberries and Lemon Sherry Syllabub

Author: Canadian Living

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


Lemon sherry Syllabub:
Meringue Nests:


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


  • Iron 1.0
  • Folate 2.0
  • Calcium 2.0
  • Vitamin A 9.0
  • Vitamin C 18.0
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Baking & Desserts

Meringue Nests with Strawberries and Lemon Sherry Syllabub