Limoncello syllabub with crushed amaretti

  • makes 6
  • A little effort

It’s very important not to over-whip the cream so whisk it until it’s just starting to thicken then add the lemon mixture. Once you’ve whisked it again it will be at the perfect consistency.



  • lemons 2, zested and juiced
  • limoncello 75ml
  • double cream 300ml
  • caster sugar 100g
  • amaretti biscuits 12


  • Step 1

    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. Srizzle 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 biscuits 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 biscuit.

Find more ideas for amazing mini puds here:

Sweet lemon and passion fruit verrines