Limoncello Syllabub With Crushed Amaretti Cookies

Total Time
1hr 20mins
5 mins
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.

Skip to Next Recipe




  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.