INGREDIENTS

INSTRUCTIONS

FOR THE SYLLABUB
Mix the prepared berries in the fruit puree, place 2 tablespoons into the
bottom of each trifle glass.
Next, spoon in sufficient thick custard to fill the glasses to two thirds,
place macaroon on top of the custard and sprinkle liberally with the
sherry.
It will take only a few minutes to prepare the syllabub - begin by placing
both double cream, nutmeg and white wine into a clean bowl. Whip the double
cream to a firm peak and set aside. In a separate bowl whisk the egg whites
to form stiff peaks. Use a spatula to carefully fold egg whites into the
double cream, now continue whisking until the whole mixture returns to a
semi whipped double cream consistency.
Spoon the finished syllabub into the glasses and refrigerate until
required.
To serve, pour a tablespoon or two of lightly sweetened apricot puree over
the syllabub in each glass. Finish with a brandy snap biscuit.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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