Limoncello Syllabub With Crushed Amaretti Cookies

Total Time
1hr 20mins
Prep 5 mins
Cook 1 hr 15 mins

This sounds wonderful and looks really fancy without all that much effort. I originally found this recipe in the UK cooking magazine Olive. Cooking time includes the 1hr chilling time.


  1. Mix the lemon juice, most of the zest and the limoncello together.
  2. Pour the cream into a large bowl and softly whip with the sugar.
  3. Drizzle in the lemon mixture and whisk until incorporated.
  4. Divide between 6 small glasses and refrigerate for at least an hour.
  5. Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
  6. If you like, serve each with a whole cookie on the side.
Most Helpful

Really delicious and a lovely cooling dessert on a hot, summer's day. This was not too sweet, just tart enough. LIghtly-creamy. Elegant enough for company. A keeper, in short.

evelyn/athens June 13, 2008

I love the taste of the limoncello. I had maybe 7 ounces of heavy cream so I had to complete with half and half cream. Maybe the result was not the same. But for me, it was ok. It was still thick but maybe a little bit less due to the half and half cream. Thanks Sarah. Made for ZWT4

Boomette June 10, 2008

Light and airy with a great sweet tart flavor. I used crushed almond biscotti to replace the amaretti I couldn't find locally and the contrasting crunch gave this dessert such a wonderful play on the taste buds. Half the recipe gave me four 2 1/2 oz dessert cups. Made for ZWT4.

Julie B's Hive May 29, 2008