Tuesday, July 27, 2010
1/3 cup (80ml) amaretto liquer
1tbs lemon juice
250ml thickened cream
250g morbidi biscuits (amaretti)
Place liquer, sugar and juice in a bowl and whisk until sugar dissolves. Whisk in cream and continue to whip until thickened but still soft and billowy.
Place a little syllabub in the bottom of the glass. Crumble some biscuits on top. Add a little more syllabub and finally crumble a few more biscuits on top. It is wonderful but very rich. Ideally, this dessert should be served with a crisp sweet dessert wine!