Divide the biscuit crumble between the four glasses and sprinkle them with orange liquor. Mix lemon juice and lemon curd and stir until smooth, then spread on top of the biscuits.

Whisk the egg, egg yolk and sugar. Add the orange zest and its juice. Beat together in a warm bain-marie until the foam is firm. Add the gelatine while stirring until it is dissolved. Stir in the orange liquor, then remove the bowl from the bain-marie. Place the bowl in cold water and stir occasionally. Do this until the mixture has cooled down. Beat the egg white with a mixer until its stiff. Add the sugar and briefly continue whisking the foam. Fold the stiff egg white and sugar mix into the orange cream together with the cream (cream needs to be beaten stiff before). Do this very carefully not to lose any volume. Then carefully spoon the mass on top of the biscuit. Cover the pots and put in the fridge to chill for at least 1 hr.