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Would I be able to make the Amaretto Syllabub dessert the day before guests come for dinner?
Posted by pam-s. Answered on 17th May 2014 at 12.00
Nigella's Amaretto Syllabub (from Nigella Express) is made by whisking together double cream, sugar and amaretto liqueur. She serves the syllabub in small glasses, with crumbled soft amaretti in the base. Unfortunately we would not particularly recommend making this dessert the day before as you will find that overnight the texture of the syllabub will change slightly, it will not be as soft and voluptuous as when it is first made. Also it is possible that the mixture will separate slightly and the liquid will seep into the amaretti.
However the syllabub is quick to make and you could make it up to an hour ahead of serving it. If you do this we suggest that you slightly underwhip the mixture and leave it in a bowl in the fridge. Set out the glasses and crumble in the amaretti biscuits at the same time. Just before serving the syllabub give it a coupe of extra turns with the whisk (we suggest doing this by hand as you don't need to do much and you will have more control) and spoon it inot the glasses.
If you live outside the UK and need to use whipping cream or heavy cream then it is best to make the syllabub just before eating it as these types of cream do not hold very well once whipped. We would also suggest whipping the cream to soft peaks before whisking in the other ingredients.
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