Limoncello Syllabub With Crushed Amaretti Cookies - cooking recipe

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

Preparation

Mix the lemon juice, most of the zest and the limoncello together.
Pour the cream into a large bowl and softly whip with the sugar.
Drizzle in the lemon mixture and whisk until incorporated.
Divide between 6 small glasses and refrigerate for at least an hour.
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.
If you like, serve each with a whole cookie on the side.