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Black Cherry Syllabub
5 from 3 votes

Recipe: Easy Black Cherry Syllabub

Creamy syllabub with whole black cherries and crumbled meringue
Servings: 2 servings
Prep Time10 mins
Total Time10 mins


  • 150 ml double cream
  • 2 dsp icing sugar
  • 2 tbs juice / syrup from jarred black cherries - I used Opies in kirsch
  • 2 tbs dry white wine – I used Famille Bougrier Muscadet
  • 1 meringue nest – lightly crushed
  • 20 or so jarred black cherries - I used Opies in kirsch


  • Whisk the cream, sugar, juice and wine together until thickened, but still floppy.
  • Scatter half the crushed meringue between two glasses, reserving a few small pieces.
  • Dollop the cream mixture over the meringue. I use a jam funnel to get it neatly into the glass. Smooth it down if needed.
  • Top with the remaining cherries, crushed meringue and a drizzle more of the juice.
  • Serve immediately, or keep in the fridge for a few hours before serving.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 364kcal | Carbohydrates: 26g | Protein: 1g | Fat: 27g | Saturated Fat: 17g | Cholesterol: 102mg | Sodium: 31mg | Potassium: 81mg | Sugar: 21g | Vitamin A: 1175IU | Vitamin C: 0.4mg | Calcium: 49mg | Iron: 0.1mg