Combine the custard, cream and apricot yoghurt.
Mix the sugar, orange juice and 1/4 cup water in saucepan, heat, stirring until sugar is completely dissolved.  Remove from the heat and add the dessert wine or liqueuer if using.
Arrange a layer of biscuits in the base of a 2 litre glass bowl.  Drizzle over a little syrup and then add a  layer of custard cream mixture and then a layer of berries.  Continue layering, finishing with a custard cream top and making sure you have extra berries for decorating later.  Refrigerate overnight or for at least 4 hours.
Prior to serving decorate wtih remaining berries.