AMARETTO SYLLABUB
This is really an Anglo-Italian hybrid: the syllabub is entirely English, though the liqueur used 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 to make, this is something you can pull out anytime you want to end a dinner party with aplomb.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- 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 it has thickened but is still soft and billowy.
- Crumble 2 little amaretti biscuits into each of the 4 glasses (each with a yield of about 2/3 cup).
- Divide the syllabub between the glasses on top of the crumbled biscuits.
- 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.
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Anastasia Mulkey
[email protected]This syllabub is the perfect dessert for any occasion. It's easy to make, delicious, and sure to impress your guests.
Dawood Shah
[email protected]I'm giving this recipe one star because it's the lowest rating I can give. This syllabub is the worst dessert I've ever had.
Layla Sykora
[email protected]This syllabub is a waste of time and ingredients. Don't bother making it.
Hadayat Jan
[email protected]I wouldn't recommend this recipe. It's a lot of work and the results are just not worth it.
Sainabou Jarju
[email protected]This syllabub is just okay. It's not bad, but it's not great either.
xomollyxo x
[email protected]I'm not sure why this recipe calls for amaretto. I think it would be just as good without it.
Taiwo Ojebisi
[email protected]This recipe is a bit confusing. I'm not sure what the instructions mean when they say to 'whip the cream until stiff peaks form'.
Rohit
[email protected]I followed the recipe exactly, but my syllabub didn't turn out as thick as I expected. I'm not sure what I did wrong.
Judy Schofield
[email protected]This syllabub was a bit too sweet for my taste, but it was still very good. I think next time I'll use less sugar.
Michael Mwalukasa
[email protected]I love how versatile this recipe is. You can use any type of fruit you like, and you can adjust the amount of sugar to taste.
Allha Bux
[email protected]This syllabub is a bit time-consuming to make, but it's definitely worth the effort. The results are stunning!
Letisha Haipinge
[email protected]I'm not usually a fan of syllabub, but this recipe changed my mind. It was light and refreshing, and the amaretto flavor was subtle but delicious.
Bilal Tech Point
[email protected]I made this syllabub for a party and it was a huge hit! Everyone loved it.
Malik Ali Abdullah
[email protected]This syllabub is the perfect dessert for a special occasion. It's elegant and delicious, and sure to impress your guests.
Jack FayBoggs
[email protected]I was a bit skeptical about making a syllabub, but I'm so glad I tried this recipe. It was surprisingly easy to make and the results were amazing!
Bikesh Das
[email protected]This recipe is a keeper! I love that it uses simple ingredients and doesn't require any special equipment.
Moyosore Olukoya
[email protected]I've made this syllabub several times now and it's always a hit! It's so easy to make and always turns out perfectly.
Kayla Walsh
[email protected]This syllabub was a delightful treat! The combination of amaretto and citrus was perfectly balanced, and the texture was light and fluffy. I especially enjoyed the contrast between the creamy custard and the tangy fruit.