14 Savoiardi biscuits (also called ladyfinger biscuits)
Pistachio nuts, chopped, for topping
Using a knife, peel two of the blood oranges, and then cut the segments from the membrane. Set aside.
Juice the other three blood oranges, or visit Rocco at the Queen Victoria Market and buy some of his marvellous fresh blood orange juice.
In a small saucepan, combine, 150ml of blood orange juice, 1/3 cup sugar, 2 tablespoons of the orange liquor, 2 tablespoons Aperol, and ¼ cup water, over medium high heat and bring to a boil. Boil for about 2 minutes until it starts to get a bit syrupy. Remove from the heat and set aside.
Now to make your delicious blood orange curd! This is similar to making a custard.
Using a double boiler (a bowl over a saucepan of simmering water), whisk the egg yolks, lemon juice, and an additional 6 tablespoon of blood orange juice, 1/3 cup sugar and 1-2 tablespoons orange liquor together in the bowl.
Continue to whisk in the bowl over the heat until the curd thickens – this could take up to 10 minutes.
Once the curd has thickened, remove from the heat and sit the bowl in another pan of iced water to stop the cooking process. Continue to whisk to cool down or simply place in the fridge to cool.
Once cool, fold in the whipped cream.
To assemble, dip the Savoiardi biscuits into the orange syrup. Using 4 pretty glasses, layer each biscuit in each glass, alternating with a dollop of curd and some orange segments. Cover and chill for two hours, or if you are impatient like me, sprinkle with pistachios and a few more crushed Savoiardi biscuits and eat immediately! Yup!