A trifle indulgent -Chocolate Limoncello and Strawberries

You can tell a lot about a person by what’s in their trifle, but  this, I tell you, is the trifle to end all trifles.Glossy brown tones of chopped up chocolate mousse cake soaked in Limoncello, strawberries macerated in muscavado sugar and puréed apricots  beneath a tiramisu-like eggy mascarpone layer dripping through them gives this trifle a feeling of indulgence.
My inspiration came from  an amalgamation of trifle recipes and a loosely based interpretation of a Nigella recipe for cherry and chocolate trifle, another berry and brownie trifle and Nigel Slater´s Apricot and Amaretti trifle.
The resulting  indulgent chocolate limoncello and strawberry trifle helped me use up left over chocolate cake (I know!!!) and some left over strawberries.

Serves 6-8
2 tablespoons muscavado sugar
455g/1lb strawberries
455g/1lb apricots
1 chocolate mousse cake crumbled
6 tablespoons Limoncello plus extra for macerating strawberries
230g/8oz mascarpone
2 free range eggs, separated
60g/2oz caster sugar
230g/8oz crême fraiche or thick double cream or a combination of both

Roughly chop up and crumble the chocolate cake,and  make a layer on the bottom of a large glass trifle bowl.Quarter 2/3 of the strawberries and put them in a saucepan wth the sugar and a spoonful of limoncello.place the pan over a low heat and cook until the strawberries soften slightly and their juices start to run.Set aside to cool then pour them over the layer of crumbled chocolate cake.add another layer of crumbled chocolate cake and pour over the limoncello.
Halve the apricots, remove the stones and place the halves  in a shallow pan of simmering water and cook for 4-5 minutes,until the tip of a knife will slide through them effortlessly. Drain and allow the fruit to cool.Purée half the apricots in a blender and rub through a sieve. Pour the apricot purée over the amaretti biscuits.
Scatter the remaining apricots and the strawberries over the purée. Beat the mascarpone and the egg yolks in a bowl till creamy, beat in the sugar, then beat the egg whites until stiff and fold in gently.
Place the trifle in the fridge for at least 4 hours for the flavours to blend together. Spread the crême fraiche and or cream over the top of the trifle.