Syllabub

• 8 to 10 dried macaroons or small Amaretti Cookies
• 1 cup confectioners sugar
• 1 cup heavy cream
• 1/2 cup dark rum
• 1/4 cup fresh lemon juice
• 2 tablespoons powdered instant espresso coffee
• Food processor

1. In a food processor, lightly pulse the macaroons until finely crumbled, do not over process.
2. Measure out 1 cup of crumbs and set aside.
3. Place the sugar in the food processor and mix for about 1 minute.
4. Add the cream and process for 1 minute.
5. Blend in the rum and lemon juice.
6. Turn into a bowl and refrigerate for 2 days.
7. When ready to serve, fold in the macaroon crumbs.
8. Serve in chilled cups, dusted with the instant espresso coffee.

macaroons, confectioners sugar, heavy cream, dark rum, lemon juice, powdered instant espresso coffee, processor

Taken from www.cookstr.com/recipes/syllabub (may not work)