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.