Limoncello Syllabub With Crushed Amaretti Cookies

1
Mix the lemon juice, most of the zest and the limoncello together.
2
Pour the cream into a large bowl and softly whip with the sugar.
3
Drizzle in the lemon mixture and whisk until incorporated.
4
Divide between 6 small glasses and refrigerate for at least an hour.
5
Just before serving, put 6 cookies in a plastic bag. Crush with a rolling pin and sprinkle over each dessert with a little lemon zest.
6
If you like, serve each with a whole cookie on the side.