Keep 1-3 raspberries per serving to one side. Crush the remainder slightly and then put them in a bowl with all the other ingredients, except the cream. (If you have no Amontillado, and use dry sherry or dry white wine instead, you might like to add a little extra sugar.) Leave to marinate for at least 4 hours in a warm place, or overnight in a refrigerator. Force the mixture through a sieve. Pour in the cream and then whip to soft peaks. Put the reserved fruit in the bottom of your serving glasses and top with the syllabub. Chill well before serving, perhaps with unfilled brandy snaps. This style of syllabub may not separate but do not worry if it does. In keeping with British traditions, this wondrous mixture is perfect for mixing with crushed meringues, with or without more raspberries; for making cake-structured puddings, such as a raspberry flavoured Boodles; or for topping a trifle. Imagine making a trifle with squares of madeira cake, raspberry jam, fresh raspberries and a raspberry syllabub.
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