Whipped cream with Chardonnay and vanilla sugar layered with crushed raspberries and more wine make for a delicious if decedent summer dessert. Crisp buttery vanilla biscuits made with Chardonnay wine are the perfect pairing.
In a small bowl, soften 25g of the sugar in 75 ml of the wine for as long as you can, but at least 15 minutes.
Using a fork, roughly crush 75g raspberries in another bowl with 25 ml of the wine and the remaining sugar.
Whip the cream and when it starts to thicken, add the wine and sugar in stages, beating between each stage until the cream just about holds it's shape. Electric beaters are best used for this.
Place a raspberry at the bottom of six glasses, followed by a spoonful of the crushed raspberry mixture followed by 2-3 spoonfuls of the syllabub. Divide all but six of the remaining raspberries between the glasses, followed by the remaining crushed raspberries and the remaining syllabub.
Swap the Chardonnay for your favourite white wine or even fizz if you want to make it more special.Please note: calories are per serving. They’re approximate and will depend on exact ingredients used.