Syllabub

• 8 to 10 dried macaroons
• 1 cup confectioners’ sugar
• 1 cup he

In a food processor, lightly whirl the macaroons until finely crumbed. Do not overprocess. Measure out 1 cup of crumbs and set aside.

Place the sugar in the food processor and mix for about 1 minute.

Add the cream and process for 1 minute.

Blend in the rum and lemon juice. Turn into a bowl and refrigerate for 2 days.

When ready to serve, fold in the macaroon crum