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.


Make this limoncello syllabub, then check out our limoncello meringue pie, limoncello granita, limoncello tart and homemade limoncello.

Make your own homemade limoncello using our step-by-step recipe.



  • 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