English Trifle

• 1 tin whole peeled apricots
• 1 sponge cake
• ¼ pint sweet ma

Drain syrup from a can of whole peeled apricots. Remove pits and purée apricots in an electric blender. Cut sponge cake into 2 layers and spread half the apricot purée between layers. Assemble cake again and cut into pieces 2 inches by 1 inch.

Arrange cake strips in the bottom of a large glass serving bowl. Pour Marsala over cake and spread remaining apricot purée on top.