Lemon-Ginger Syllabub

Syllabub is an English dessert of dangerous addiction. It's just cream curdled with wine or sherry (ginger wine here, because a family friend thought it was foul, and I of course jumped at the opportunity to use) and whipped until you get a soft pile of airy cream. It's very unhealthy, but that lightness is so celestial you could eat tonnes of cream, sugar and booze without realising how many calories you're consuming.
I add a few dollops of natural yoghurt into my syllabub, it's a bit unorthodox but I think it gives it a more rounded flavour and brings out the ginger and lemon. Feel free to flavour this however you like, lemon(or lime, I suppose), sugar and cream are necessary,  but you could use any sherry or liqueur you liked.
1)Whisk 100ml ginger wine, the juice of two lemons and 75g caster sugar ntil the sugar is mostly dissolved, then whisk in 250 ml double cream until it's not fully whipped, but very very thick. Add about 150ml natural yoghurt and whip that in until it's softly whipped. It should be about the consistency of the yoghurt.
2)Spoon into little glass bowls and keep in the fridge until ready to serve. Garnish with some strips of stem ginger and a lemon wedge.