Not only does this pudding go perfectly with a glass of Prosecco, it’s absolutely ideal for feeding a crowd and is indeed exactly what I’ve served for many summers past evenings with friends. English raspberries in season are the absolute best but of course you can make this all year round with whatever fruit you fancy- just try and keep it tart or citrusy.
You can make the syllabub well ahead of time and keep in the fridge overnight if you need to but save off mixing until just before serving (it’ll hold for the duration of the meal so mix just as people are being seated). Even easier is having the crushed meringue in individual serving bowls ready to go and then sticking the fruit and syllabub in the middle and letting people dollop on what they like!
4 tbsp dry white wine
85g caster sugar
zest and juice of 1 lemon
1 small pot of double cream (300ml)
5 meringue nests
icing sugar, to dust
1 small punnet of raspberries (around 400g)
1. To make the syllabub, in a large bowl, dissolve the sugar in the wine and lemon juice and zest. Add the cream and whip until soft peaks form.
2. Just before serving, break up the meringue in to the serving dish and spoon over the syllabub. Fold through the raspberries and dust with icing sugar.
3. Devour with a glass of Prosecco!