Cherry Syllabub

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

• Ready In: 24 hrs 20 mins
• Serves: 4

Ingredients

• 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

Directions

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.