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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|Serving Size: 1 Serving (107g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 120 (42%)|
|Amt Per Serving||% DV|
|Total Fat 13.3g||18 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 115.3mg||35 %|
|Sodium 189.8mg||7 %|
|Potassium 116.2mg||3 %|
|Total Carbohydrate 39.5g||12 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 38.9g|
|Protein 3g||4 %|
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Calories per serving: 284
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