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Limoncello Syllabub with Apricot Amaretti Biscuits

Zest and juice 1 lemon

50g castor sugar

1 vanilla pod

50ml Limoncello liqueur ( or omit)

350ml double cream, whipped to soft peaks

Boil the lemon zest, juice and sugar to a thick syrup with the vanilla pod.

Cool and scrape the vanilla seeds into the mixture.

Whisk the cream and fold in the liqueur and lemon mixture.

Spoon into glasses and chill for at least 2 hours.

Apricot Amaretti biscuits

160g ground almonds

50g castor sugar

Zest 1 orange

45g dried apricots, finely chopped

Whites of 2 large eggs

To coat – 40g castor sugar and 40g icing sugar in separate bowls

Set oven to 160oc and line a baking sheet with parchment paper.

Mix the almonds, sugar and orange zest in a bowl.

Whisk the egg whites to soft peaks – don’t over whip.

Fold into the almond mixture with the apricots.

With wet hands roll equal sized bite sized pieces into balls.

Dip and roll in the castor sugar and then in the icing sugar and place on the tray.

Bake for about 25 minutes or until puffed and golden.

Cool on the tray.

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