Brandied Apricot Trifles

• 500 ml milk
• 14 cup custard powder
• 14 cup firmly pack brown sugar
• 2 eggs
• 1 teaspoon vanilla essence
• 825 g apricots in syrup
• 1 12 cups apricot nectar
• 2 tablespoons gelatin
• 250 g jam rolls
• 13 cup Cointreau liqueur
• 300 ml thickened cream

1. Bring milk to boil, remove.
2. Blend custard powder, sugar and eggs in a separate bowl.
3. Beat until sugar has dissolved with electric beaters.
4. Add egg mix to milk.
5. Stir over heat without boiling until custard has thickened.
6. Add essence, cover and cool to room temperature.
7. Drain apricots, and reserve the syrup.
8. Combine reserved syrup with nectar in saucepan and sprinkle gelatin on top.
9. Stir over over heat without boiling til gelatin has dissolved.
10. Cool.
11. Slice apricots and place in slice pan.
12. Add gelatin mix over apricots, and refrigerate until set.
13. cut rollettes into 1cm slices divide half of the slices over bases of 6 serving bowls or glasses.
14. Sprinkle with 1/2 Cointreau.
15. Cut apricot jelly into pieces, put 1/2 over rollettes.
16. top with 1/2 custard.
17. Repeat.
18. Finish with cream.

custard powder, brown sugar, eggs, vanilla essence, syrup, apricot nectar, gelatin, rolls, liqueur, cream

Taken from www.food.com/recipe/brandied-apricot-trifles-308850 (may not work)