- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 569
- Total Fat
- 35 g
- Saturated Fat
- 25 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 3 g
- Cholesterol
- 82 mg
- Sodium
- 161 mg
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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 569
- Total Fat
- 35 g
- Saturated Fat
- 25 g
- Carbohydrates
- 54 g
- Dietary Fiber
- 3 g
- Sugar
- 42 g
- Protein
- 3 g
- Cholesterol
- 82 mg
- Sodium
- 161 mg
Ingredients
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.
