pitted, drained, pureed
heavy whipping cream
SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot purée, 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 purée 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.