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1
Begin with filling: In the top of a double boiler, combine marsala and flour until smooth.
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2
Add jam, rind, and juices and heat, stirring continuously with a whisk until thickened.
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3
Spoon three tablespoons of the hot mixture into the egg yolks, stirring to temper, then add the yolks to the pot and continue stirring until thick and coating the whisk.
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4
Turn off heat, pour apricot cream into another container and set aside.
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5
For ganache: Heat coconut milk and Grand Marnier in the top of the double boiler until just barely simmering.
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6
Put white chocolate into a bowl, and pour coconut milk over white chocolate, let sit a few moments and then stir to combine melted chocolate.
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7
Set aside.
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8
For pastry: Preheat oven to 375F Spray either a standard loaf pan or a 8x9 baking pan with cooking spray.
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9
Separate puff pastry sheets and roll out roughly to the size of your baking pan or loaf pan.
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10
Lay a sheet in the bottom of the pan, and spoon 2 or 3 teaspoons of apricot cream filling over it, spreading almost to the edges.
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11
Combine diced apricots and orange zest in a bowl.
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12
Spread the apricots & zest mixture over this and top with another sheet of pastry.
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13
Continue layering pastry, cream and fruit mixture, ending with a sheet of pastry.
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14
Top the sheet with a final layer of apricot cream, and then bake for 30 minutes, until the edges have puffed up golden brown.
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15
The cream on top should be smooth and shiny.
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16
Drizzle the white chocolate ganache over all and garnish with any left over apricot and orange zest mixture and crumbled bits of white chocolate.
