Icebox cake with orange-caramel whipped cream

Ingredients:

• 3 oranges
• 1/3 cup sugar
• 3 cups cold heavy cream
• 1.5 tsp vanilla extract
• 2 packages of 255 g. chocolate wafer cookies (about 50 pcs.)

Preparation:

1. Using a vegetable peeler, peel the zest from 2 oranges in strips and finely grate 1 teaspoon of the zest from the third orange; juice 3 oranges. Combine the sugar and zest strips in a skillet and heat over medium heat until the sugar melts. Shake the pan and continue cooking, tilting it, until the sugar turns deep amber, about 4 minutes. Immediately add the orange juice and simmer until the liquid has reduced by half, about 15 minutes. Stir in 1/2 cup heavy cream; simmer for about 5 minutes. Remove from the heat and stir in the vanilla. Remove the zest strip with a slotted spoon and set aside for the topping. Let the caramel sauce cool to room temperature, about 45 minutes.
2. Transfer about two-thirds of the cooled caramel sauce to a medium bowl. In a separate bowl, beat the remaining 2.5 cups of heavy cream with an electric mixer until very soft peaks form (do not overbeat). Fold the grated orange zest and 1 cup of whipped cream into the bowl with the caramel sauce, then fold in the remaining whipped cream.
3. Line a 20cm springform pan with plastic wrap. Place 6 cookies in the pan. Spread 1/2 cup of caramel whipped cream on top, then drizzle with 2 teaspoons of caramel sauce. Repeat to create approximately 7 layers of cookies, whipped cream, and caramel sauce, finishing with a layer of caramel whipped cream.
4. Cover the cake with plastic wrap and refrigerate for at least 6 hours or overnight. Remove the wrap, invert the cake onto a plate, and remove the pan and plastic wrap. Top with candied orange zest.