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1
Whisk yolks, sugar and cornstarch in medium bowl.
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2
Bring half and half to simmer in heavy large saucepan.
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3
Gradually whisk hot half and half into yolk mixture.
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4
Return mixture to same saucepan and whisk over medium heat until custard boils.
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5
Boil 1 minute, whisking constantly.
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6
Remove from heat.
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7
Pour pudding into large bowl.
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8
Add white chocolate and butter and whisk until smooth.
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9
Chill until thick and cold, whisking occasionally, about 3 hours.
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10
Line cookie sheet with foil.
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11
Brush foil lightly with vegetable oil.
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12
Combine 2/3 cup water, honey, sugar and 2 tablespoons lemon juice in heavy medium saucepan.
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13
Stir over high heat until sugar dissolves.
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14
Add apricots and bring to boil.
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15
Reduce heat, cover and simmer 10 minutes.
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16
Transfer 5 apricots and 1/4 cup poaching syrup to heavy small skillet.
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17
Combine remaining apricots with remaining poaching syrup, 3 tablespoons water and 2 tablespoons lemon juice in processor and puree.
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18
Pour puree into bowl.
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19
Cook apricots in skillet over high heat until syrup is reduced to glaze, turning apricots once, about 4 minutes.
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20
Using tongs, transfer candied apricots to foil.
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21
Cool.
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22
Mix any syrup from skillet into puree.
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23
(Can be prepared 1 day ahead.
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24
Cover candied apricots and puree separately and let stand at room temperature.)
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25
Bring cream and corn syrup to simmer in heavy medium saucepan.
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26
Reduce heat to low.
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27
Add chocolate and whisk until melted.
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28
Chill until cold but still pourable, stirring occasionally, about 30 minutes.
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29
Cut cakes into 1/2-inch-thick slices.
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30
Cut each slice into 4 squares.
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31
Arrange enough cake in 4-quart glass trifle dish to cover bottom, fitting tightly.
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32
Mix rum and liqueur in bowl.
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33
Drizzle 3 tablespoons over cake.
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34
Drop 1/3 of apricot puree by spoonfuls over cake.
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35
Gently spread with back of spoon, allowing puree to show at sides of bowl.
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36
Reserve 1/4 basket berries for garnish.
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37
Sprinkle 1/3 of remaining berries over puree, arranging some berries to show at sides of bowl.
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38
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.
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39
Starting at edge, pour 2 cups white chocolate pudding over chocolate cream.
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40
Repeat layering with remaining cake, rum mixture, apricot puree, berries, dark chocolate cream and white chocolate pudding in 2 more layers each.
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41
Smooth top.
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42
Cover and chill overnight.
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43
Spoon whipped cream into pastry bag fitted with medium star tip.
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44
Pipe around edge of trifle.
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45
Top with candied apricots and reserved berries.
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46
(Can be made 8 hours ahead; chill.)
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47
Serve cold.
