To prepare the brittle, spread the caramel into a rectangle with an offset spatula. Then, press the dried apricots and almonds into the brittle, and let cool.
For the caramelized almonds, dip the almonds into the melted sugar and hold them until a long tail forms. Then, place them on a sheet pan to harden.
Place a rectangle of brittle onto the prepared sponge and filling. Then top with a scoop of mousse and a caramelized almond. You also may garnish the dessert with a slice of fresh apricot.