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.
  • Level: Easy
  • Total: 15 min
  • Prep: 15 min
  • Yield: 4 servings
Save Recipe


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)


  1. Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
  2. Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.
  3. Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup).
  4. Divide the syllabub between the glasses on top of the crumbled biscuits.
  5. 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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Old Fashioned Sugar Cookies

Cachaca and Lime Syllabub

Cachaca and Lime Syllabub

Amaretto Stinger

Hazelnut Amaretto Mousse

Roasted Pears with Amaretti and Amaretto

My Sister's Favorite Amaretto Scones

Piedmontese "No Bake" Chocolate Amaretto Cookies

🤤 More Drool-Worthy Recipes