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| 1 | Pound cake |
| 3/4 Tasse | Strawberry jam |
| 1 Dose | Pitted apricots (1 lb, 14 oz) drained and pureed |
| 11 x ca. 30 g | Mandarin oranges, canned drained |
| 1/2 Tasse | Marsala or cream sherry |
| 2 Tasse | Vanilla custard |
| 1 Tasse | heavy cream |
| 1/4 Tasse | sugar Superfine |
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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-quart 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.
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