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.
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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.
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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.
