Mix the lemon peel, sugar, cider and spirits in a bowl and let it soak all night long. 
The next day: Remove the lemon peel and slowly add the cream while beating until it thickens into a whip. Don’t whip too long or it will separate. 

Sprinkle the berries with sugar and spirits. Put them aside and let them soak for 30 minutes.
Place the syllabub in a deep dish with the marinated berries on top.    

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The marinated berries make a fantastic fruit dessert if given a quick boil and thickened with corn or potato starch. Serve cool with refrigerated cream on top.