Grate rind of two oranges to get 1-teaspoon of zest. Set aside. Cut the two oranges in half and squeeze 1-cup juice. Set aside.

Using small sharp knife, cut rind from remaining four oranges, being sure to remove all the pith. Cut each orange horizontally into perfectly even 1/4-inch thick slices. Place 12 berries on each orange slice. Top with a second orange slice and 12 more berries. Top with a third slice of orange and add only three berries in center of orange. Refrigerate until cold.

When ready to serve, place sugar, orange juice and zest in medium skillet. Bring to boil. Lower heat and cook until syrupy and reduced to between 1/2 and 2/3 cup. Let cool a few minutes. Remove napoleons from refrigerator and pour sauce over and around stack of fruit.