The colours of this syllabub look stunning served in a tall glass.

Ingredients

• 500 grams boysenberries, fresh or frozen
• ½ cup dessert wine
• ¼ cup Grand Marnier or Brandy
• ¼ cup caster sugar
• grated rind one lemon and orange
• 2 cups cream
• ½ cup plain yoghurt
• extra boysenberries (optional)

Method

1. Puree the boysenberries in a food processor and then sieve to remove the seeds. Set aside.
2. Mix the wine, Grand Marnier or Brandy with the sugar and lemon and orange rind and stand for 15 minutes. Stir to dissolve the sugar.
3. Whip the cream gently, gradually incorporating the Grand Marnier mixture and yoghurt.
4. Once the cream is fluffy thick, either gradually whip or fold in half the boysenberry puree.
5. Sweeten the remaining boysenberry puree to taste with icing sugar. Layer the puree and syllabub in tall glasses adding extra, boysenberries if wished.