Prep 20 mins
Cook 24 hrs
This recipe follows the style of the earliest syllabubs from the sixteenth and seventeenth centuries, producing a frothy, creamy layer over a liquid one.
- 8 ounces ripe dark cherries, pitted and chopped
- 2 tablespoons kirsch
- 2 egg whites
- 1⁄2 cup superfine sugar
- 2 tablespoons lemon juice
- 2⁄3 cup sweet white wine
- 1 1⁄4 cups heavy cream
- Divide the chopped cherries among six tall dessert glasses and sprinkle with the kirsch.
- In a clean bowl, whisk the egg whites until stiff. Gently fold in the sugar, lemon juice and wine.
- In a separate bowl ( but using the same whisk), lightly beat the cream, then fold into the egg white mixture.
- Spoon the cream mixture over the cherries, then chill overnight.