Syllabub

Syllabub is one of those old English desserts that sounds fussy but is really just boozy whipped cream over cookies. It dates back centuries, and there’s a reason it stuck around: it’s dead simple and ridiculously good.

You start by dissolving sugar into a mixture of Madeira wine, fresh lemon juice, lemon zest, a pinch of cinnamon, and almond extract. Everything goes into a chilled bowl. Then you pour in heavy whipping cream and beat it until stiff peaks form. That’s the syllabub.

The base is crumbled macaroons in the bottom of parfait or sherbet glasses. Two per glass, broken into rough pieces. The whipped cream gets piled on top, and the whole thing chills for at least 30 minutes. During that time, the Madeira seeps into the macaroons while the cream stays billowy on top. You get this gorgeous contrast of boozy, soft cookie on the bottom and light, tangy cream above.

Use superfine sugar if you can find it. It dissolves faster in the cold liquid and keeps the cream silky.

Chef Tips

• Chill your bowl and whisk beforehand. Cold equipment helps cream whip faster and hold stiffer peaks
• Don’t over-whip. Stop the moment you see stiff peaks or the cream will turn grainy
• Superfine sugar dissolves without grit in cold liquids, but regular granulated works if you stir it long enough
• These hold well in the fridge for up to 4 hours, making them ideal for dinner party prep

Variations

• Swap Madeira for sherry or sweet Marsala for a slightly different flavor profile
• Use amaretti cookies instead of macaroons for a crunchier almond base
• Add fresh berries between the macaroon layer and cream for color and tartness