Syllabub

1 pint heavy cream
6 tablespoons confectioners' sugar
1/2 cup orangecello or limoncello liqueur (almost any
    alcohol could be substituted)
Zest of 1 orange or lemon

In a large bowl, combine the cream and sugar. Use an electric mixer with the whisk attachment on high speed to whip the cream until very thick and at least doubled in volume, about 4 minutes.

Slow the mixer to low and add the alcohol. Return mixer to high speed and mix until smooth.

Mousse can be refrigerated for several hours, but is best made just before serving. Spoon the mousse into individual serving cups or glasses. Garnish with orange or lemon zest.

Makes 4 servings.