In a medium bowl, whip the cream and sugar until soft peaks form; set aside.
Using your hands, gently break the cookies into pieces over a second medium bowl.
Scoop the sorbet into individual dishes. Spoon the whipped cream over each and sprinkle 1 to 2 tablespoons of the crumbled cookies over the tops.
I couldn't find meringue cookies and didn't feel like making them, so I substituted crushed up gluten free lemon wafers and it was a HUGE hit. delicious and simple.