Ingredients

• 6 tablespoons sweet dessert wine (such as late-harvest Riesling)
• 6 tablespoons sugar
• 3 tablespoons fresh lemon juice
• 1 tablespoon brandy
• 1 teaspoon (packed) grated lemon peel
• Generous pinch of ground nutmeg
• 1 cup chilled whipping cream
• Fresh raspberries (optional)

Instructions

1. Stir wine, sugar, lemon juice, brandy, lemon peel and nutmeg in medium bowl. Let mixture stand at room temperature to allow flavors to blend, stirring occasionally, about 2 hours. (Can be made 1 day ahead. Cover and refrigerate.)
2. Beat cream in large bowl until very stiff peaks form. Gently fold in wine mixture, 2 tablespoons at a time. Spoon syllabub into 4 coupes or wineglasses. (Can be made 1 day ahead. Cover; and chilled.)
3. Garnish with fresh raspberries, if desired, and serve.