Amaretto Syllabub

This is really an Anglo-Italian hybrid: the syllabub is entirely English, though the liqueur used makes it Italian in the extreme. The crumbled[ Amaretti biscuits give a trifle-like contrast of soaked sponge and soft cream. Utterly delicious, and the work of moments to make, this is something you can pull out anytime you want to end a dinner party with aplomb.]

Total Time:
15 min
Prep:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1/3 cup amaretto liqueur
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 cup heavy cream
  • 1 (8-ounce) packet amaretti morbidi (soft almond macaroons)
Directions
  • Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.

  • Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.

  • Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup).

  • Divide the syllabub between the glasses on top of the crumbled biscuits.

  • Crumble another macaroon or 2, and sprinkle this golden rubble over the top of all the glasses to give a fine sprinkle of crumbs on each. Serve the remaining amaretti alongside the syllabub.


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