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Deep South Syllabub

Yield 12 servings


  • 3 cups whipping cream
  • 1 1/2 cups sifted powdered sugar, divided
  • 3 egg whites
  • 1/4 cup plus 2 tablespoons Madeira or other dry, sweet wine
  • 6 oranges, peeled and sectioned
  • 6 bananas, sliced
  • 3 (8-ounce) cans pineapple chunks, drained
  • Grated orange rind

How to Make It

  1. Beat whipping cream until foamy; gradually add 3/4 cup sugar, beating until soft peaks form. Set aside.

  2. Beat egg whites (at room temperature) until foamy. Gradually add remaining sugar, 1 tablespoon at a time, beating until stiff peaks form. Add wine, beating well. Gently fold whipped cream mixture into beaten egg white mixture.

  3. Combine fruit; mix well. Spoon fruit in sherbet glasses; top with whipped cream mixture. Sprinkle with orange rind to garnish.

  4. Note: This recipe for syllabub is to be served as a dessert, not as a beverage.

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