Syllabub

Preparation Time:	1 hour
Cooking Time:	N.A.
Time Until Ready:	13 hours
Serves:	6-8

Ingredients

10 macaroons
1 pint of cream
4 ounces of castor sugar
Juice of 1 lemon
Finely grated rind of 1/2 lemon
1 small wineglassful of sherry or Madeira
A pinch of ground cinnamon
Almond essence

Directions

• Mix the sugar, lemon juice and rind, cinnamon and wine together in a large basin and add a few drops of almond essence.
• Stir until the sugar is dissolved, then add the cream and whip to a froth.
• Arrange the macaroons compactly on the bottom of a deep dish and as the froth is formed on the syllabub skim it off and place it on the biscuits.
• When the whole of the preparation has been reduced to a froth, put the dish in the fridge for at least 12 hours.
• Remove from fridge and serve just slightly chilled.

Source: Adapted from Mrs. Beeton's Family Cookery

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