Make up the apricot juice with water to
make 500 ml/17 fl oz. Mix the custard powder to a paste with a little
of the liquid, then bring the remainder to the boil. Stir in the
custard paste and apricot jelly and simmer until thick and shiny,
stirring continuously. Mash the canned apricots and add to the mixture
with the dried apricots. Leave to cool, stirring occasionally.
Beat together the condensed milk, cottage cheese and lemon juice until
well blended, then stir into the jelly mixture. Line a 23 cm/9 in cake
tin (pan) with clingfilm (plastic wrap) and arrange the Swiss (jelly)
roll slices over the base and sides of the tin. Spoon in the cake
mixture and chill until set. Turn out carefully when ready to serve.