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1
Cut off the ends of the blood oranges.
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2
Slice off the peel and white pith with a paring knife.
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3
Cut between the membranes toward the center to release the segments.
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4
Squeeze the membranes over a bowl to extract the juice; strain out the seeds.
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5
Combine all but 1 tablespoon of the blood orange juice, 1/3 cup sugar, 1 tablespoon liqueur and 1/4 cup water in small saucepan.
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6
Bring to a boil and cook until syrupy, 2 to 3 minutes.
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7
Let cool.
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8
Bring 2 inches water to a simmer in a saucepan over medium-low heat.
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9
Whisk the egg yolks, lemon juice, the reserved 1 tablespoon blood orange juice and the remaining 1/3 cup sugar and 2 tablespoons liqueur in a heatproof bowl that fits in the pan without touching the water.
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10
Whisk constantly, scraping the bowl, until the custard is thick, 10 to 12 minutes (remove from the heat if it starts to curdle).
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11
Remove the bowl from the pan and whisk until cooled.
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12
Beat the cream in a separate bowl with a mixer until stiff, then fold into the custard.
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13
To assemble, dip 2 ladyfinger halves in the orange juice syrup; layer in each glass.
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14
Top with some custard and oranges.
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15
Make 2 more layers of ladyfingers, custard and oranges; cover with plastic wrap and chill 2 hours.
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16
Crush the remaining 2 ladyfingers and sprinkle on top along with the pistachios.
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17
Photographs by Con Poulos
