Ingredients
- 11 mandarin oranges
- 1 cake
- 425 gr vanilla custard
- 240 gr strawberry jam
- 240 ml cream (heavy)
- 120 gr marsala
- 50 gr superfine sugar
- 1 package pitted apricots
SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot puree, and sandwich back together. Cut into bars, about 1-by-2-inches, and pack into a 2 litre serving dish, arranging oranges in and around cake. Pour Marsala over top, spread with remaining apricot puree and cover with custard. Cover and chill 2 hours. Whip cream with sugar until stiff. Frost on top of trifle and decorate with candied fruits, if desired.
