Amaretto Syllabub

1. 1

   Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.

2. 2

   Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.

3. 3

   Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup).

4. 4

   Divide the syllabub between the glasses on top of the crumbled biscuits.

5. 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.

6. 6

   Serve the remaining amaretti alongside the syllabub.

No additional tips available.