Beat whipping cream until foamy; gradually add 3/4 cup sugar, beating until soft peaks form. Set aside.
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.
Combine fruit; mix well. Spoon fruit in sherbet glasses; top with whipped cream mixture. Sprinkle with orange rind to garnish.
Note: This recipe for syllabub is to be served as a dessert, not as a beverage.
Oxmoor House Homestyle Recipes