Oloroso sherry and cognac add a little zing to a classic whipped dessert--try adding a little raspberry purée or a few chopped white peaches. See the recipe for Syllabub ». James Oseland

For a variation, Day-Lewis sometimes fills the glasses halfway up with the syllabub, adds a little raspberry puree or a few chopped white peaches or strawberries, and then tops them off with the remaining syllabub, to create a fruity middle section to the dessert.

Yield: serves 4


  • 13 cup superfine sugar
  • 14 cup oloroso sherry
  • 2 tbsp. cognac
  • 2 tbsp. fresh lemon juice
  • Zest of 1 lemon, reserve a small amount for garnish
  • 1 34 cups plus 2 tbsp. cold heavy cream (preferably unhomogenized)
  • Pinch of freshly grated nutmeg
  • 4 sprigs rosemary


  1. Put sugar, sherry, cognac, lemon juice, and zest into a large bowl. Stir well, then cover and let sit out at room temperature overnight to allow the flavors to meld.
  2. Add heavy cream and a pinch of nutmeg (just “a suspicion”, says Day-Lewis) to the sherry mixture and whip with a whisk until soft peaks form. Spoon into 4 glasses and garnish each with a bit of lemon zest and a sprig of rosemary.