450 ml whipping or double (heavy) cream, whipped
60 ml/4 tbsp orange liqueur
200 g/7 oz/1 small packet of gingernut biscuits (cookies)
Toasted flaked (slivered) almonds, to decorate
Finely grate the rind of half the orange
and thinly pare the remainder. Squeeze out the juice. Cut the pared
rind into thin strips and boil in water for 3 minutes. Drain, rinse
with cold water and drain again. Stir the grated rind into the cream.
Mix the orange juice with the liqueur. Dip the biscuits in the liqueur
mixture, then sandwich together with three-quarters of the cream.
Place on a serving plate and spread the remaining cream over. Decorate
with the thinly pared orange rind and a few toasted flaked almonds.
Chill for at least 3 hours to allow the flavors to develop.