Three Chimneys: Whisky and Lemon Syllabub

I've never made syllabub. My mum makes it at Christmas, and I usually have at least part of one (no matter what other desserts there are). She makes the more classic (I think) one, using sweet white wine. So I was looking forward to trying this.
It's actually a pretty simple thing to make: another whisk-it-all-together dish. What I wasn't expecting was how quickly things would happen. Double cream (not the thick.extra thick stuff, which you wouldn't use for this) starts out fairly runny. But as soon as I added the whisky and lemon juice, it started to thicken. I didn't even have to use my whisk for this - it came together quite nicely just whipping with a fork.
So, how was it? I wouldn't want to eat a large amount of this on its own. But very nice combined with the strawberries, and I can see it coming out again.