Apricot-raspberry Trifle

12 ounces dried apricots
1 envelope unflavored gelatin
1/4 cup cold water
3 eggs, separated
3/4 c. sugar
3 T. Cointreau, or other liqueur
3 cups heavy cream

2 small containers of raspberries (leave some aside to decorate)
juice of one lemon
1/4 cup sugar
1/4 cup Cointreau

Savoiardi biscuits, or other similar plain, hard cookies - how many depends on what size the cookies are- I used about 9 or 10.
more Cointreau for splashing on biscuits

about 6 to 8 fresh apricots to use for decoration on top

1. Put the apricots in a saucepan covered with about an inch of water. Cook over medium heat for about 20 minutes until softened.
2. Place the gelatin and cold water in a bowl; stir with a spoon to dissolve gelatin.
3. Put the hot apricots with the cooking water and the gelatin in a food processor and blend until smooth. Set aside to cool.
4. Mix the raspberries, the lemon juice, the Cointreau and sugar in a bowl and set aside.
5. Beat the egg yolks, sugar and liqueur in a bowl and transfer to the top of a double boiler. Whisk over gently simmering water until lightly thickened. Cool to room temperature.
6. Mix together the cooled egg yolk mixture and the apricot mixture.
7. Beat the egg whites until stiff.
8. Whip the cream until stiff.
9. Fold the egg whites into the apricot mixture, then fold in the whipped cream.
11.In a large glass bowl place some broken Savoiardi biscuits, splash with more Cointreau, then add 1/3 of the apricot mixture. Sprinkle with half of the raspberries and half of the marinating mix. (If you want, you could add some sliced apricots here.) Repeat with more cookies, liqueur, apricot mixture and the remaining raspberries and raspberry marinating mixture. Finish with the apricot mixture.
12. Decorate the top with raspberries and sliced apricots. Refrigerate for several hours before serving.