This is an Anglo-Italian hybrid: the syllabub is entirely English, though the liqueur makes it Italian in the extreme. The crumbled amaretti biscuits give a trifle-like contrast of soaked sponge and soft cream. Utterly delicious, and the work of moments, this is something you can pull out any time you want to end a dinner party with aplomb.

Ingredients

• 80ml amaretto liqueur
• 25g caster sugar
• 1 x 15ml tablespoon lemon juice
• 250ml double cream
• 1 x 250g packet amaretti morbidi (soft almond macaroons)

Preparation

1 Pour the amaretto liqueur into a bowl with the sugar and lemon juice and whisk to mix.

2 Whisk in the double cream and whip this mixture until thickened but still soft and billowy.

3 Crumble 2 amaretti biscuits into each of 4 glasses (each with a capacity of about 150ml).

4 Divide the syllabub between the glasses, spooning it on top of the crumbled biscuits.

5 Crumble another biscuit or two, and sprinkle this golden rubble over the top of the syllabub in each glass. Serve the remaining amaretti biscuits alongside the syllabub.