Syllabub (whipped cream with alcohol) with almond cookies
Votes: 1
Time: 15 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This is a true Italian-English hybrid: syllabub is a thoroughly English dish, though the liqueur makes it utterly Italian. Crushed Amaretti biscuits give it a trifle-like texture, reminiscent of soaked sponge cake and soft cream. It's delicious, and it takes literally minutes to prepare. You can serve this dessert not only for special occasions, but any time you want to finish a meal with aplomb.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 tbsp. Amaretto liqueur
- 2 tablespoons of sugar
- 1 tbsp lemon juice
- 1 cup heavy cream
- 1 pack (225 g) of Amaretti cookies (soft almond macaroons)
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Recipes with similar ingredients: Amaretto liqueur, lemon juice, almond cookies, cream
Cooking the dish according to the recipe:
- Pour Amaretto into a bowl, add sugar, lemon juice and stir.
Pour in the heavy cream and beat the mixture until it thickens, becomes soft and fluffy. - Crumble 2 into each of the 4 glasses. Amaretti cookies (they should take up about 2/3 of the cup).
Place syllabub on top of the cookies in glasses.
Crush 1-2 more cookies and sprinkle these golden crumbs over the top of the dessert. Serve with the remaining cookies.
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