EVERLASTING SYLLABUB

INGREDIENTS......1 lemon, rind finely peeled, juice strained, 1/2 cup of white wine, 2 tbs of apera ( cream sherry), 60gm of castor sugar, 1 and 1/4 cups of cream, grated nutmeg. DAY 1..Place the lemon rind, lemon juice in a bowl with the wine and sherry and leave covered overnight covered with cling film at room temperature. DAY 2.....Strain the wine and lemon mixture into a large deep bowl of your mixer. Now add the castor sugar and whisk until it has dissolved. I then poured in the cream and continue to whisk until it thickens and holds soft peaks on the whisk. When the cream is ready, spoon the syllabub into serving dishes. Once in the glasses the cream will not spoil. Keep the syllabubs in a cool place for up to 2 days in advance. All the recipes I have read for syllabub from long ago, say they should not be refrigerated, but as the syllabub originates from much cooler climates than ours and in a time when health regulations were non existent. Therefore I suggest you can keep them refrigerated up to 2 days or longer ,( temptation will win out !). In keeping with the Xmas theme i topped the syllabubs with green and red sprinkles.. The flavour is divine.