Photo: Amaretto Syllabub Recipe
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.
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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By tamischu05_12424567
Georgia
on April 03, 2011
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So easy and so elegant! The possibilites of flavors is endless!
By smcclinnis_2936339
palm harbor, FL
on December 05, 2009
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A real show stopper at any dinner party! Looks like it took all day and what flavor! A family favorite!
By jonbrak1_6335192
Milwaukee, WI
on March 08, 2009
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The first time I made this we all ended up sitting around the bowl with spoons. It's simple and so tasty. It is strongly flavored, so people who don't like amaretto will likely give it a pass, but I'll often pair this with Nigella's Eton Mess recipe so everyone's happy. Yummy!
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