TX Poppet's Syllabub

Aunt Nettie made hers with Madeira and a little peach Brandy. Here's how I make mine:

In a large bowl Beat 1/2 dozen egg whites with a tiny pinch of Cream of Tartar until you can safely turn the bowl upside down without any dripping. Set aside.

In a separate bowl whip 1 cup heavy cream, and 1/4 cup of sugar (more or less to taste)until good and stiff. Gently fold into the egg whites. Gently! stir in 1/8 cup of dry white wine or brandy. If you go with Sherry (delicious!)stop and serve. Otherwise, pour that foamy goodness into champagne flutes and top with a drizzle of Creme De Cassis, Creme De Menthe or other showy liqueur.

Voila! Syllabub.