Stir dessert wine, brandy, lemon zest, juice, and sugar in a bowl until dissolved and leave covered overnight.
Preheat oven to 125°C and line two trays with greaseproof paper, drawing twelve 6cm circles on one.
Mix caster sugar with blackcurrant powder for the baskets and set aside.
Whisk egg whites to stiff peaks, add water for two minutes, then whisk in the blackcurrant sugar until firm.
Pipe 1cm thick circles and two-layer walls onto the guide lines to form baskets.
Mix caster sugar with raspberry powder for the sticks and set aside.
Whisk egg whites to stiff peaks, add water for two minutes, then whisk in the raspberry sugar until firm.
Pipe 5cm sticks onto the second baking tray.
Bake at 125°C for 40 minutes, then reduce to 110°C for two hours before cooling on a rack.
Strain the soaked liquid, add nutmeg and cream, then whisk until it holds its shape and chill.
Fill baskets with syllabub, garnish with fruit and basil, and serve with sticks for dipping.