Using a sharp knife, cut off the lid and bottom of the oranges, then cut off the peel and the white inner skin all around so that the flesh is completely exposed. Cut the oranges into eighths (you can also fillet out the individual pieces), remove the stones. Bring the orange wedges with the preserving sugar to a boil in a saucepan, boil for 3 minutes, skim, then allow to cool.
Preheat the oven to 200 ° C. Cut coconut macaroons into slices, roast on the middle rack for 15 minutes and let cool. In a bowl, whisk the mascarpone and whipped cream with the whisk of a hand mixer. Coarsely mash the coconut macaroons, amaretti and cantuccini and mix together.
Pour a third of the pastry mixture into a tin (1.5 l capacity). Spread 1/3 of the mascarpone cream on top and brush with 1/3 of the blood orange jam. Repeat the layers twice. Let the top layer of mascarpone jam run together decoratively.
Cover the trifle and let it sit in the refrigerator for at least 2 hours (or overnight).
Before serving, decorate the surface with fresh orange fillets, this will make the trifle particularly juicy. You can also sprinkle some coconut flakes over it.
The whole thing is a bit of a hassle, but it`s worth it!
You can easily double the amount of the mascarpone cream, you can then spread the mixture a little more generously over the crumbled biscuits, which is a bit tricky if you only have a little mascarpone cream.
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