Syllabub

Directions

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