Recipe: Nigella Lawson's amaretto syllabub
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.
- 80ml amaretto liqueur
- 25g caster sugar
- 1 x 15ml tablespoon lemon juice
- 250ml double cream
- 1 x 250g packet amaretti morbidi (soft almond macaroons)
1 Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.
2 Whisk in the double cream and whip this mixture until thickened but still soft and billowy.
3 Crumble 2 amaretti biscuits into each of 4 glasses (each with a capacity of about 150ml).
4 Divide the syllabub between the glasses, spooning it on top of the crumbled biscuits.
5 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.
Excerpted from Nigella Express by Nigella Lawson. Copyright© 2007 by Nigella Lawson. Excerpted by permission of Random House of Canada Limited. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.