Pies, Puddings and Pottages

Measure the dessert wine in the measuring jug and add the lemon juice and zest. Stir and set aside.

Place the egg whites in a mixing bowl and whisk to soft peaks with the electric hand whisk.

Add the sugar two tablespoons at a time, whisking after each addition. The mixture should be silky but not too stiff. Set aside.

Place the cream in a mixing bowl and slowly pour in the wine and lemon mixture as you gently whisk it in with the balloon whisk. The wine and lemon juice will quickly thicken the cream. Continue whisking until the cream reaches very soft peaks. It is important that you don’t over whisk the cream so if you can avoid using the electric hand whisk it would be advisable.

Fold in a third of the meringue mixture until fully incorporated.

Add the rest of the meringue and carefully fold in.

Use a large spoon to transfer the syllabub into dessert glasses and place in the fridge for an hour or two. Decorate with a scattering of lemon zest.