300 g digestive biscuits (or similar)
150 g melted butter
200 ml fresh orange juice
250 ml whipping cream
100 g powdered sugar
1 tbsp orange zest
1 tsp orange extract
To create the foundation, crush the biscuits, combine them with the melted butter, and press them into a cake pan. Let it cool for half an hour.
Cream and powdered sugar should be whipped until firm peaks form. Add the extract, zest, and orange juice and fold.
Evenly cover the biscuit foundation with the orange cream.
Before serving, garnish with fresh orange slices or zest after it has been refrigerated for at least four hours.