Whip cream to stiff peaks, adding sugar
and vanilla, if desired.
Gently fold tangerine
syrup into whipped cream,
leaving a few visible
streaks of orange and white.
Serve in chilled dessert dishes or as a
topping. Garnish with a sprinkle of zest.
Cover and refrigerate leftovers.
LEFTOVER RECIPE: Freeze in paper cups
with a stick in the center. Peel off cup to serve.