Muscovado amaretti yogurts - Telegraph 75g amaretti biscuits, roughly crushed 3 tablespoons dark muscovado sugar, for sprinkling Whip the double cream in a large mixing bowl until it is light and thick. Fold in the yogurt, grate in the orange zest and finally carefully fold in the crushed amaretti biscuits. Spoon the mixture into a medium-sized dessert bowl or 6 glasses and crumble over a little muscovado sugar. If possible, leave to stand for a few hours before serving to allow the muscovado to melt and the orange to infuse the cream.