-
1
Place apricots and water to cover in a medium saucepan. Bring to a boil. Reduce heat; cover and simmer 30 minutes. Drain well.
-
2
Place apricots in container of an electric blender; process until smooth. Return apricot puree to saucepan. Stir in 3/4 cup sugar and 1/2 cup water. Bring to a boil, stirring until sugar dissolves. Remove from heat. Cool to room temperature. Chill thoroughly.
-
3
Combine remaining sugar and corn starch in a heavy saucepan, stirring well. Stir in cold milk. Gradually add scalded milk, stirring constantly.
-
4
Beat egg yolks until thick and lemon colored. Gradually stir one-fourth of hot milk mixture into egg yolks; add to remaining hot milk mixture, stirring constantly. Return to low heat; cook, stirring constantly, until smooth and thickened. Remove from heat. Cool to room temperature. Stir in flavorings.
-
5
Beat egg whites (at room temperature) until soft peaks form. Fold into custard mixture. Chill thoroughly.
-
6
Beat whipping cream until soft peaks form. Fold into custard mixture.
-
7
Line bottom and sides of a lightly greased glass 2-quart souffle or serving dish with split ladyfingers. Spoon half of custard mixture into dish; top with a layer of ladyfingers. Spread apricot mixture over ladyfingers; top with another layer of ladyfingers. Spoon remaining custard mixture over ladyfingers. Top with remaining ladyfingers. Cover and refrigerate overnight.
-
8
Top with sweetened whipped cream; sprinkle with grated orange rind. Spoon into individual serving dishes to serve.
