Ingredients

• 225ml/8fl oz Muscat dessert wine
• 4 tbsp brandy
• 2 lemons
• zest and juice
• 115g/4oz caster sugar
• pinch freshly grated nutmeg
• 600ml/1 pint double cream
• 200g/7oz caster sugar
• 3 tbsp blackcurrant fruit powder
• 100g/3½oz free-range egg whites
• 2 tbsp water
• 100g/3½oz caster sugar
• 3 tbsp raspberry fruit powder
• 100g/3½oz free-range egg whites
• 2 tbsp water
• 175g/6oz blackberries
• 175g/6oz black cherries
• stoned
• halved
• 175g/6oz blackcurrants
• 12 small basil leaves

Directions

• For the syllabub
• place the dessert wine
• brandy
• lemon zest and juice and sugar in a small bowl and stir until the sugar has dissolved. Cover the bowl with cling film and leave overnight.
• Preheat the oven to 125C/250F/Gas ½. Line two large baking trays with greaseproof paper. Draw 12 x 6cm/2½in circles with pencil on one of sheets of paper.
• For the meringue baskets
• mix the sugar and blackcurrant powder and set aside.
• Whisk the egg whites until they form stiff peaks then add the water and continue whisking for two more minutes. Gradually whisk in the sugar mixture
• until all of the sugar has been added and the meringue is firm and glossy.
• Spoon the mixture into a piping bag fitted with a plain 1cm/½in nozzle. Pipe circles onto the paper using the pencil lines to guide you
• then pipe a further two rings on top to make the ‘walls’ of the baskets.
• For the meringue sticks
• mix the sugar and raspberry powder and set aside.
• Whisk the egg whites until they form stiff peaks then add the water and continue whisking for two more minutes. Gradually whisk in the sugar mixture
• until all of the sugar has been added and the meringue is firm and glossy.
• Spoon the mixture into a piping bag fitted with a plain 1cm/½in nozzle. Pipe 5cm/2in sticks onto the other baking tray.
• Bake the meringues for 40 minutes then reduce the heat to 110C/225F/Gas ¼ and bake for a further two hours. Remove the meringues from the oven and carefully transfer to a wire rack to cool.
• Meanwhile
• finish the syllabub. Strain the liquid into a large bowl and add a large pinch of nutmeg. Pour in the cream and beat with a wire whisk until it just holds its shape
• being careful not to overbeat or it will curdle. Transfer to a clean bowl and chill until ready to use.
• To assemble the meringues
• spoon or pipe the syllabub into the meringue baskets and garnish with the fruit and basil leaves. Serve the meringue sticks on the side for 'dipping'.