Limoncello Syllabub With Crushed Amaretti Cookies

“This sounds wonderful and looks really fancy without all that much effort. I originally found this recipe in the UK cooking magazine Olive. Cooking time includes the 1hr chilling time.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix the lemon juice, most of the zest and the limoncello together.
  2. Pour the cream into a large bowl and softly whip with the sugar.
  3. Drizzle in the lemon mixture and whisk until incorporated.
  4. Divide between 6 small glasses and refrigerate for at least an hour.
  5. Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
  6. If you like, serve each with a whole cookie on the side.

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