Elderflower Syllabub with Raspberries and Crushed Meringues Recipe

(28 ratings)

Elderflower Syllabub with Raspberries and Crushed Meringues Recipe-new recipes-woman and home
Preparation Time25 mins
Nutrition Per PortionRDA
Calories350 Kcal18%
Fat27 g39%
Saturated Fat17 g85%


  1. To make the syllabub, pour the cream, cordial, wine and sugar together in a bowl and whisk until peaks form. Chill until needed.

  2. 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.

  3. 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.


  • 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