Syllabubs and fools are among the simplest, best and most characteristically English desserts. Both are versatile; to make syllabub, you could use just about any white or fortified wine; Madeira is particularly good. Six individual syllabubs.
-2 cups heavy cream
-½ cup Sercial Madeira
-a little sugar
-3 egg whites
-grated zest of a lemon
- Whisk the Madeira and sugar into the cream and whip it until the liquids marry.
- Add the whites and zest and whip the syllabub until it begins to form peaks.
- Divide the syllabub into six pretty glasses and chill for at least four hours before serving.
- As inferred in the introduction to the recipe, you can substitute other wines for the Madiera. Dry wines--crisp whites or fino Sherry, for instance--are not a good idea, but otherwise anything goes. Madeira, however, is our favorite.
- Buy good eggs to reduce any risk of salmonella. If you are reluctant to use raw eggs, omit them. The syllabub will be runnier, but no less traditional or good.