- Pour all syllabub ingredients except for cream into a large bowl and whisk until the sugar has dissolved, about 1 minute. Let stand in the fridge until the oils from the lemon peel have infused the wine, about 1 hour.
- Remove lemon peel. Pour cream into the wine and whisk until the cream is thick and holds its shape, about 5 minutes. Spoon the syllabub into 8 wine glasses, alternating spoonfuls of strawberries with spoonfuls of syllabub. Garnish with a sprig of rosemary and a dash of black pepper.