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Recipe Summary

Yield:
12 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Homestyle Recipes

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