Thickly peel the oranges, removing the white skin completely. Cut oranges diagonally into narrow slices and arrange on a deep platter. Sprinkle with sugar (1) and drizzle with arrack (1). Marinate in the refrigerator for about 2 hours. Beat egg yolks and sugar (2) until creamy. Whip the cream until stiff and fold into the egg yolk mixture. Also chill for about 2 hours. Season the cream with arrack (2) before serving and spread evenly over the orange slices. Coarsely chop the pistachios and sprinkle over the top.
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