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1
Remove the zest from 2 oranges in strips with a vegetable peeler and finely grate 1 teaspoon zest from the third orange; juice all 3 oranges.
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2
Combine the sugar and strips of zest in a skillet and cook over medium heat, undisturbed, until the sugar melts.
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3
Swirl the pan and continue cooking, swirling, until dark amber, about 4 minutes.
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4
Immediately stir in the orange juice and cook at a rapid simmer until reduced by half, about 15 minutes.
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5
Add 1/2 cup cream; simmer until incorporated, about 5 minutes.
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6
Remove from the heat; stir in the vanilla.
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7
Remove the strips of zest with a slotted spoon and set aside for topping.
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8
Let the caramel sauce cool to room temperature, about 45 minutes.
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9
Transfer about two-thirds of the cooled caramel sauce to a medium bowl.
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10
In a separate bowl, beat the remaining 2 1/2 cups cream with a mixer until very soft peaks form (do not overbeat).
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11
Stir the grated orange zest and 1 cup of the whipped cream into the bowl with the caramel sauce, then fold in the remaining whipped cream.
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12
Line an 8-inch springform pan with plastic wrap.
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13
Lay 6 cookies in the pan.
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14
Spread 1/2 cup caramel whipped cream on top, then drizzle with 2 teaspoons of the reserved caramel sauce.
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15
Repeat to make about 7 more layers of cookies, caramel whipped cream and caramel sauce, ending with a layer of caramel whipped cream.
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16
Cover the cake with plastic wrap; chill at least 6 hours or overnight.
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17
Uncover, invert onto a plate and remove the pan and plastic wrap.
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18
Top with the candied orange zest.
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19
Photograph by Con Poulos
