Amaretto Syllabub

by Nigella. Featured in NIGELLA EXPRESS

Introduction

This is an Anglo-Italian hybrid: the syllabub is entirely English, though the liqueur makes 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, this is something you can pull out any time you want to end a dinner party with aplomb.

For US cup measures, use the toggle at the top of the ingredients list.

As featured in

NIGELLA EXPRESS

2007

Buy Now

Image of Nigella's Amaretto Syllabub — Photo by Lis Parsons

As featured in

NIGELLA EXPRESS

2007

Buy Now

(UK only)

Please note that we’ve now introduced a shopping feature with our friends at Ocado so that you can get your ingredients delivered direct to your door, if Ocado serves your area - check at ocado.com/postcode. We hope that this will make shopping for Nigella’s recipe ingredients easier. For any queries related to your Ocado shop, head to ocado.com/customercare.

Ingredients

Serves: 4

Metric Cups

80 millilitres Amaretto liqueur
25 grams caster sugar
1 x 15ml tablespoon fresh lemon juice
250 millilitres double cream
1 x 250 grams packet amaretti morbidi (soft almond macaroons)

⅓ cup Amaretto liqueur
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 cup heavy cream
8 ounces packet amaretti morbidi (soft almond macaroons)

Method

Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
Whisk in the double cream and whip this mixture until thickened but still soft and billowy.
Crumble 2 amaretti biscuits into each of 4 glasses (each with a capacity of about 150ml/⅔ cup).
Divide the syllabub between the glasses, spooning it on top of the crumbled biscuits.
Crumble another biscuit or two, and sprinkle this golden rubble over the top of the syllabub in each glass. Serve the remaining amaretti biscuits alongside the syllabub.

Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
Whisk in the heavy cream and whip this mixture until thickened but still soft and billowy.
Crumble 2 amaretti biscuits into each of 4 glasses (each with a capacity of about 150ml/⅔ cup).
Divide the syllabub between the glasses, spooning it on top of the crumbled biscuits.
Crumble another biscuit or two, and sprinkle this golden rubble over the top of the syllabub in each glass. Serve the remaining amaretti biscuits alongside the syllabub.