Syllabub is a fabulous, indulgent, silky, fluffy dessert, well worth the calories and only takes 15 minutes to make!
This Anglo-Italian version is from Nigella Lawson and with the crumbled amaretti cookies, it feels like a light fluffy trifle.
Serves 4, if you’re lucky
1/3 cup Amaretto liqueur
2 tbsp white sugar
1 tbsp lemon juice
1 cup heavy cream
8 oz amaretti cookies
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 cookies 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 cookies.
Crumble another 2 cookies and sprinkle over the top of all the glasses to give a fine sprinkle of crumbs on each.
Serve the remaining amaretti cookies alongside the syllabub.