A little decadence does you good...try this sinfully smashing dessert.

Ingredients

• 75-100 grams amaretti biscuits
• 6 tblsp Amaretto (almond liqueur)
• 6 freshly poached apricots (or use canned) halved
• 2 cups thick vanilla custard, cool (use homemade)
• ¼ cup dessert wine
• 1 tblsp sherry (optional)
• 2 tblsp brandy
• 2 tblsp caster sugar
• graded rind one lemon
• ½ cup cream
• ¼ cup plain yoghurt (optional)

Method

1. Crush the amaretti biscuits and place into 6 tall glasses. Spoon a tablespoon of Amaretto on each and then top each with 2 poached apricot halves.
2. Divide the vanilla custard evenly among the glasses and then top each with a generous serving of syllabub.
3. Refrigerate for 2-3 hours before serving.

Wine Syllabub

1. Put the wine, sherry, brandy, sugar and lemon rind into a bowl and allow them to stand for about 30 minutes.
2. Whip the chilled cream slowly until it becomes frothy. Gradually beat in the wine mixture a little at a time and continue to beat until the mixture becomes thick and forms soft peaks. Fold in the yoghurt, if using. Chill for about 2 hours before serving.