Orange syllabub recipe with speculoos biscuit base
Prep time
Cook time
Total time
This dessert is rather rich, hence I've served it in shot glasses. You definitely need an electric mixer.
Serves: 10 shot glass sized portions
  • 1 orange
  • 100ml water
  • 100g caster sugar
  • 100g speculoos (or other biscuit such as ginger snaps or digestive) crumbs
  • 284ml double cream (I used Elmlea reduced fat variety)
  • 1 tbsp Grand Marnier or Cointreau orange liqueur
  • 100g icing sugar
  1. Cut one quarter from the orange and slice it finely into thin quarter circle slices. With the chunk that's left cut the remaining zest into shards.
  2. Juice the remaining three quarters of the orange and set aside.
  3. Boil a sugar syrup with 100ml water and 100g caster sugar. Let it simmer with the orange slices in it - it shouldn't go dark and caramelised, you should have a thick clear syrup.
  4. Meanwhile, using fine grater, remove the zest from the rest of the orange and set aside.
  5. Using the electric mixer, whip the double cream in a medium size bowl. As it thickens add the icing sugar, orange zest, orange juice and orange liqueur. Beat until thick and it holds a ribbon trail.
  6. Turn the heat off for the orange slices in syrup.
  7. Spoon biscuit crumbs into the individual dishes/shot glasses. Spoon over 1 tbsp of the orange syrup into each and mix a little.
  8. Dispense some whipped cream mixture into a disposable piping bag and pipe syllabub into each serving dish/ shot glass.
  9. Decorate with slices of sugary orange segment and serve.
Recipe by Maison Cupcake at