APRICOT & BRANDY TRIFLE

Preparation Method :

• Place the apricots and orange juice in a small saucepan, bring to the boil and simmer very gently, covered, for about 20 minutes or until very tender. Add the brandy and allow to cool.
• Split the sponges in half, horizontally, and spread generously with the apricot conserve.
• Sandwich together again and cut into cubes. Put in the base of a glass trifle bowl and spoon the apricots and all the orange and brandy juices on top.
• Pour the custard on top and level the surface. Spread two-thirds of the cream over the custard and spoon the remainder into a piping bag fitted with a star nozzle.
• Sprinkle the surface with the flaked almonds. Pipe cream rosettes around the edges and decorate them with dried apricot pieces. Chill for about an hour.