Legitimately medieval in origin, this classic and refreshingly uncomplicated dessert still makes perfect sense. Why it isn't more widely available on modern menus everywhere, I will simply never understand. This version is decidedly traditional in character. It involves a good amount of sherry, a bit of brandy, a generous amount of cream, and a lovely hint of citrus and spice in the form of fresh lemon juice and grated nutmeg. Syllabub is simple, expedient, and utterly delicious...not to mention it is just an uncommonly joyful word to say. And if you want to party like Jane Austen, it's without question definitely your jam.

Billowy white layers of whipped cream in a small glass with grated nutmeg sprinkled on top.

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Ingredients for Syllabub
Instructions for Syllabub
Variations
Equipment
Storage
📖 Recipe

Ingredients for Syllabub

cream sherry
brandy
baker's sugar
fresh lemon juice
freshly grated nutmeg
heavy whipping cream

See recipe card for quantities.

Instructions for Syllabub

Sugar being poured from a small steel measuring cup into a glass bowl containing light brown liquid.

Combine the sherry, brandy, lemon juice, sugar, and nutmeg in a large bowl. Using a large whisk, stir the mixture to dissolve the sugar.

Glass measuring cup of cream next to a glass bowl containing light brown liquid and a metal whisk.

Then very slowly pour the heavy whipping cream into the sherry mixture, constantly whisking all the while.

Billowy white cream in a glass bowl with a metal whisk.

Continue whisking until the mixture thickens and holds soft peaks. (This will take about 5 minutes when whipped by hand.)

Spoon the syllabub into small glasses and top with a light dusting of freshly grated nutmeg.

Variations

The Alcohol - White wine is also a good option for the alcohol component. (Riesling works best.)
The Citrus - Some recipes call for lemon zest as well as the juice. I prefer my syllabub smooth and zest free, but suit yourself.
The Spice - You could certainly omit the nutmeg, but I wouldn't recommend it.

Equipment

I strongly prefer to whip this by hand, rather than using an electric hand or stand mixer. Syllabub just seems to come together so suddenly in terms of consistency that I find it too difficult to pinpoint the precisely correct moment for cutting the power. (And speaking personally, I am quite inclined to consider that five or so minutes of manual whisking to be reasonable penance for the ethereal glass of sherry kissed cream clouds in which I am about to delight.)

Storage

I prefer my syllabub to be served just slightly chilled, not thoroughly refrigerator cold. That being said, you can certainly keep it refrigerated (and covered) for at least a day or two.

📖 Recipe

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Syllabub

Legitimately medieval in origin, this classic and refreshingly uncomplicated dessert still makes perfect sense. Syllabub is simple, expedient, and utterly delicious...not to mention it is just an uncommonly joyful word to say. And if you want to party like Jane Austen, it's without question definitely your jam.

Course Dessert

Cuisine British

Keyword classic, easy, quick

Prep Time 15

Total Time 15

Servings 4 servings

Ingredients

½ cup cream sherry
2 tablespoons brandy
¼ cup baker's sugar
¼ cup lemon juice (juice of about one lemon)
⅛ teaspoon freshly grated nutmeg (plus a light dusting grated over the top when served)
1¼ cups heavy whipping cream chilled

Instructions

Combine the sherry, brandy, lemon juice, sugar, and nutmeg in a large glass or ceramic bowl. Using a large whisk, stir the mixture to dissolve the sugar.
Very slowly pour the heavy whipping cream into the sherry mixture, constantly whisking all the while.
Continue whisking until the mixture thickens and holds soft peaks. (This will take about 5 minutes when whipped by hand.)
Spoon the syllabub into small glasses and top with a light dusting of freshly grated nutmeg.