INGREDIENTS

INSTRUCTIONS

For Pudding:  Whisk yolks, sugar and cornstarch in medium bowl. Bring
half and half  to simmer in heavy large saucepan. Gradually whisk hot
half and half  into yolk mixture. Return mixture to same saucepan and
whisk over  medium heat until custard boils. Boil 1 minute, whisking
constantly.  Remove from heat. Pour pudding into large bowl. Add white
chocolate  and butter and whisk until smooth. Chill until thick and
cold,  whisking occasionally, about 3 hours.  For Apricots:  Line
cookie sheet with foil. Brush foil lightly with vegetable oil.  Combine
2/3 cup water, honey, sugar and 2 tablespoons lemon juice in  heavy
medium saucepan. Stir over high heat until sugar dissolves. Add
apricots and bring to boil. Reduce heat, cover and simmer 10 minutes.
Transfer 5 apricots and 1/4 cup poaching syrup to heavy small skillet.
Combine remaining apricots with remaining poaching syrup, 3
tablespoons water and 2 tablespoons lemon juice in processor and
puree. Pour puree into bowl. Cook apricots in skillet over high heat
until syrup is reduced to glaze, turning apricots once, about 4
minutes. Using tongs, transfer candied apricots to foil. Cool. Mix  any
syrup from skillet into puree. (Can be prepared 1 day ahead.  Cover
candied apricots and puree separately and let stand at room
temperature.)  For Dark Chocolate Cream:  Bring cream and corn syrup to
simmer in heavy medium saucepan. Reduce  heat to low. Add chocolate and
whisk until melted. Chill until cold  but still pourable, stirring
occasionally, about 30 minutes.  Cut cakes into 1/2-inch-thick slices.
Cut each slice into 4 squares.  Arrange enough cake in 4-quart glass
trifle dish to cover bottom,  fitting tightly. Mix rum and liqueur in
bowl. Drizzle 3 tablespoons  over cake. Drop 1/3 of apricot puree by
spoonfuls over cake. Gently  spread with back of spoon, allowing puree
to show at sides of bowl.  Reserve 1/4 basket berries for garnish.
Sprinkle 1/3 of remaining  berries over puree, arranging some berries
to show at sides of bowl.  Starting 1 inch in from sides of bowl, pour
1/3 of dark chocolate  cream over, making sure it does not touch sides
of bowl. Starting at  edge, pour 2 cups white chocolate pudding over
chocolate cream.  Repeat layering with remaining cake, rum mixture,
apricot puree,  berries, dark chocolate cream and white chocolate
pudding in 2 more  layers each. Smooth top. Cover and chill overnight.
Spoon whipped cream into pastry bag fitted with medium star tip. Pipe
around edge of trifle. Top with candied apricots and reserved  berries.
(Can be made 8 hours ahead; chill.) Serve cold.  Serves 16.  Bon
Appetit December 1991  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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