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• Ingredients
• 4 Biscoff cookies, crushed
• 1-1/2 cups whipping cream
• 1/4 cup sugar
• Zest of one orange
• Juice of half an orange (about 2 Tbsp.)
• 2 Tbsp. lemon juice
• 2 Tbsp. Grand Marnier

Sprinkle cookie crumbs into six 8-oz serving dishes. Whip together remaining ingredients until stiff. Dollop into serving dishes. Chill. Serves 6.

NOTES: I use a stand mixer. The whipping is short work. I had a small, old orange, so the zest was really dry and crumbly, but it was a really juicy orange. I’m just saying you may have to adjust. Since it’s not cooked, you really don’t want to be chewing on big pieces of orange zest. Make sure the zest is super fine. I eyeballed this and you should, too. One of the recipes I used as a base said that any type of acidic juice would do for the 2 Tbsp. lemon juice. Think vinegar or apple juice. I’ve been flying on Delta Airlines a lot to visit my father in Las Vegas. Delta still serves Biscoff Cookies. What a fantastic base for cheesecakes, or these Orange Syllabubs. You can find all kinds of syllabubs on the web. I mish-mashed a couple different recipes and came up with this. It’s REALLY tasty! On my next go, I may try using raspberries and making a raspberry syrup for this. Who knows?