Step 1

Put the first four ingredients into a bowl and stir until the sugar has dissolved. Cover the bowl and leave to marinate overnight.

Step 2

Next day, strain the marinade liquid into a bowl and add a good grating of nutmeg. Pour in the cream and beat with a wire whisk until it just holds its shape. Do not overbeat or it will curdle and end up as a buttery mass. Divide the raspberries among 8 glasses and spoon the syllabub on top. Will keep for 24 hours in the fridge.