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.]
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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