Cherry Syllabub

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READY IN: 24hrs 20mins
Recipe by KittyKitty

This recipe follows the style of the earliest syllabubs from the sixteenth and seventeenth centuries, producing a frothy, creamy layer over a liquid one.

Ingredients Nutrition

  • 8 ounces ripe dark cherries, pitted and chopped
  • 2 tablespoons kirsch
  • 2 egg whites
  • 12 cup superfine sugar
  • 2 tablespoons lemon juice
  • 23 cup sweet white wine
  • 1 14 cups heavy cream


  1. Divide the chopped cherries among six tall dessert glasses and sprinkle with the kirsch.
  2. In a clean bowl, whisk the egg whites until stiff. Gently fold in the sugar, lemon juice and wine.
  3. In a separate bowl ( but using the same whisk), lightly beat the cream, then fold into the egg white mixture.
  4. Spoon the cream mixture over the cherries, then chill overnight.

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