White Chocolate Syllabub
If trifle became a cloudlike dessert, it would be syllabub. Unapologetically boozy, this chilled confection needs two kinds of tipple to create its signature taste: a brandy and a liqueur. Here it’s Calvados — an apple brandy — plus white chocolate liqueur. But you could easily switch them up in a tandem of plain brandy and Bailey’s, or one of a myriad creamy nut- flavoured liqueurs. The smoothness lifts the syllabub’s airy egg white into sublime territory. The syllabub should be thick enough to spoon, yet light enough to waft over the tongue weightlessly.
- 2 large egg whites (remove the chalazae, the twisted white strands of egg white)
- ½ cup white sugar
- 1 tbsp lemon juice
- 1/2 cup white chocolate liqueur (or other creamy liqueur such Bailey’s)
- 1 tbsp brandy (Calvados works well, but any brandy will do)
- 1 cup whipping cream
- ¼ cup white sugar
- 1/3 cup sliced almonds (optional)
- Roughly crumbled Italian cookies to garnish (such as flaky sfogliatine cookies, pizzelle wafers or amaretti)
- Beat egg whites until soft peaks form. Gradually beat in 1/2 cup sugar followed by lemon juice to firm peaks. Gradually beat in liqueur and brandy. The peaks will soften slightly. Set aside.
- In separate bowl, beat whipping cream until light and fluffy, gradually beating in 1/4 cup sugar.
- Gently fold egg white mixture into whipping cream mixture. (Tip: It’s important to fold in mixtures in this order and not the other way around or the syllabub could deflate.) Fold in almonds, if using.
- Spoon into 6 glasses or small dishes. (Tip for prettier presentation: If using glasses with a small diameter, cover the top of the glass with a piece of parchment or wax paper with a centre cut hole slightly smaller than glass diameter. You can then spoon the syllabub through the hole without smearing the sides of the glass.)
- Sprinkle a few crumbles of Italian cookies over top. Chill at least one hour before serving. (The syllabub will keep well in the fridge for up to two days.)