Syllabub

1. 1

   In a food processor, lightly pulse the macaroons until finely crumbled, do not over process.

2. 2

   Measure out 1 cup of crumbs and set aside.

3. 3

   Place the sugar in the food processor and mix for about 1 minute.

4. 4

   Add the cream and process for 1 minute.

5. 5

   Blend in the rum and lemon juice.

6. 6

   Turn into a bowl and refrigerate for 2 days.

7. 7

   When ready to serve, fold in the macaroon crumbs.

8. 8

   Serve in chilled cups, dusted with the instant espresso coffee.

* Per serving · 4 servings · Values may vary.

No additional tips available.