Limoncello Syllabub With Crushed Amaretti Cookies

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.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 2  lemons, juice and zest of
• 2 1⁄2 fluid ounces  limoncello
• 10 1⁄2 fluid ounces heavy cream
• 3 1⁄2 ounces caster sugar
• 12  amaretti cookies

Directions

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.