Instructions: Syllabub is a thick, frothy English dessert that was popular during the Victorian era..

Meringue Nests: In bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in granulated sugar, 2 tablespoons at a time, until stiff glossy peaks form.

Using piping bag fitted with star tip, pipe meringue into eight 3-inch circles on parchment paper-lined rimmed baking sheet; pipe to fill in center of each circle. Along edge of each circle, pipe second circle to form raised edge for nest. (Alternatively, spoon meringue into rounds; with back of spoon, form each round into nest.)

Bake in center of 200 F oven until dry and crisp, about 2 hours. Turn off oven; let stand in oven for 1 hour. Remove from oven; let cool completely on rack. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)

Lemon Sherry Syllabub: In bowl, whip cream with granulated sugar. Fold in sherry and lemon rind and juice. (Make-ahead: Cover and refrigerate for up to 6 hours.) Spoon syllabub into meringue nests; top with sliced strawberries. Garnish with mint leaves.

Makes 8 servings.

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