Limoncello Syllabub With Crushed Amaretti Cookies

1. 1

   Mix the lemon juice, most of the zest and the limoncello together.

2. 2

   Pour the cream into a large bowl and softly whip with the sugar.

3. 3

   Drizzle in the lemon mixture and whisk until incorporated.

4. 4

   Divide between 6 small glasses and refrigerate for at least an hour.

5. 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. 6

   If you like, serve each with a whole cookie on the side.

* Per serving · 4 servings · Values may vary.

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