This is a deliciously light, creamy, sophisticated little dessert from days gone by. I first tasted it at a function given by a lecturer in seventeenth-century literature when I was at uni, and it took our taste buds right back to the Restoration:-) It can be prepared as either a parfait or a wine punch - please note that either version contains alcohol.
This is a lovely dessert! Try substituting Limoncello for the white wine, it lends a more subtle hint of alcohol. I also like using double cream (Devonshire) for its richness and serve with a lemon ginger cookie or lemon biscotti. - 18 Aug 2009 (Review from Allrecipes US | Canada)
While I think it's dubious to warn parents about giving their kiddos the equivalent of a teaspoon or two of wine, I have to give Sarah-neko props for sharing this recipe. It's essentially glorified whipped cream, but that's not a bad thing! It comes together easily and earned me tons of praise when I hosted dinner a few weeks back. I used half splenda, half sugar, incorporating the sugar first and the splenda after I had stiff peaks. I chose Pacific Rim Dry Riesling because it's relatively inexpensive, not too sweet, not too dry. I plan to add this recipe to my permanent collection. Thanks again! - 12 Mar 2006 (Review from Allrecipes US | Canada)
Very delish! I changed the presentation a little bit. I put sponge cake in the bottom of a parfait cup, then a layer of fresh blueberries, and then topped with syllabub and a few more berries. It was wonderful!!! Although, with the added sugar from the cake and berries, in the future I would reduce the sugar added to the whip cream mixture, as it was quite sweet. Overall though, it was a huge hit, and I will certainly be making it again. - 19 Aug 2006 (Review from Allrecipes US | Canada)