Syllabub

Combine the white wine, brandy, lemon juice, and sugar in a large mixing bowl. Stir well until the sugar has completely dissolved.

Cover the bowl and allow the wine and spirit mixture to rest at room temperature so the flavors can meld together.

Pour the whipping cream into a separate chilled mixing bowl. Begin whipping the cream using an electric mixer or whisk on medium speed.

Continue whipping the cream until soft, billowy peaks form, being careful not to over-whip into stiff peaks.

Gradually pour the wine and brandy mixture into the whipped cream in a slow, steady stream while gently folding with a spatula to combine.

Continue to fold the mixture gently until it is fully incorporated and has a light, frothy, and airy consistency. Taste and adjust sweetness or lemon juice as desired.

Spoon or pour the syllabub into chilled serving glasses or goblets. Refrigerate until ready to serve.

Serve the syllabub chilled, optionally garnished with a twist of lemon zest or a light dusting of nutmeg on top.