For this unique and delicious tiramisù, we like imported savoiardi, Italian ladyfingers named for the 17th-century Savoy dynasty.
1 lb. mascarpone
2 1⁄2 cups heavy cream
4 tbsp. sugar
2 oranges (blood oranges, if available)
5 tbsp. Cointreau
1 package savoiardi, about 40 cookies
1. Combine mascarpone and 1 cup of the cream in a mixing bowl. Beat with an electric mixer until fluffy. Slowly beat in sugar. Add juice of 1 orange, reserving peel for garnish, and 1 tbsp. of the Cointreau. Beat until thick.
2. Stir remaining 1 1/2 cups cream and 4 tbsp. Cointreau together in another mixing bowl.
3. To assemble, dip 20 of the savoiardi into cream–Cointreau mixture and arrange in a single layer like the spokes of a wheel on a serving plate. Top with 1/3 of the mascarpone mixture. Dip remaining savoiardi and alternate with 2 more layers of mascarpone mixture. Decrease the number of savoiardi forming each layer to make a dome-shaped cake; finish with mascarpone mixture on top.
4. Cover loosely with plastic wrap and refrigerate at least 3 hours. Slice remaining orange into thin rounds and arrange around edge of plate. Sprinkle tiramisù with grated zest of reserved orange peel and serve chilled.