Amaretto Syllabub

This is really an Anglo-Italian hybrid: the syllabub is entirely English, though the liqueur used to make it Italian in the extreme. The crumbled Amaretti biscuits give a trifle-like contrast of soaked sponge and soft cream. Utterly delicious, and the work of moments to make, this is something you can pull out any time you want to end a dinner party with aplomb.

ingredients

1/3 cup amaretto liqueur
2 tablespoons sugar
1 tablespoon lemon juice
1 cup heavy cream
1 (8-ounce) packet amaretti morbidi (soft almond macaroons)

directions

1
Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
2
Whisk in the heavy cream and whip this mixture until it has thickened but is still soft and billowy.
3
Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup).
4
Divide the syllabub between the glasses on top of the crumbled biscuits.
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. Serve the remaining amaretti alongside the syllabub.