You are now subscribed
Your newsletter sign-up was successful
Want to add more newsletters?
Daily (Mon-Sun)
woman&home Daily
Get all the latest beauty, fashion, home, health and wellbeing advice and trends, plus all the latest celebrity news and more.
Monthly
woman&home Royal Report
Get all the latest news from the Palace, including in-depth analysis, the best in royal fashion, and upcoming events from our royal experts.
Monthly
woman&home Book Club
Foster your love of reading with our all-new online book club, filled with editor picks, author insights and much more.
Monthly
woman&home Cosmic Report
Astrologer Kirsty Gallagher explores key astrological transits and themes, meditations, practices and crystals to help navigate the weeks ahead.
Ingredients
- 400ml (14fl oz) double cream
- 50ml (2fl oz) elderflower cordial
- 4tbsp sweet dessert wine, such as Muscat
- 4tbsp icing sugar, plus extra
- 400g (14oz) raspberries
- 6 meringue nests, crushed
Method
To make the syllabub, pour the cream, cordial, wine and sugar together in a bowl and whisk until peaks form. Chill until needed.
Place a handful of the raspberries into a bowl and microwave for about 40 seconds until they begin to collapse. Push them through a sieve and stir through icing sugar to taste. Allow to cool completely.
To serve, layer fresh raspberries, crushed meringues, syllabub and purée in pretty glasses, finishing with raspberries. Serve with glasses of the same sweet wine used in the syllabub.