Ingredients

The following ingredients have 6 Servings
  • 500g ripe fresh apricots , halved and stoned
  • finely grated zest and juice of 1 lemon
  • 140g golden caster sugar
  • 3 tbsp Cointreau or other orange flavoured liqueur
  • 500g carton mascarpone
  • 142ml carton double cream
  • 18 amaretti biscuits , plus extra to serve

Instruction

  • Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Shake the pan to combine, then simmer, uncovered, over a medium heat until the apricots are soft. This should take about 10-15 minutes.
  • Tip the contents of the pan into a blender or food processor and whizz to a purée. Decant into a bowl, stir in the liqueur and leave to cool – about 20-30 minutes.
  • Soften the mascarpone in its tub by whisking it vigorously with a fork. Whip the cream in a bowl – you want it softly whipped not stiff. Fold in the mascarpone with a large metal spoon, then lightly swirl in the apricot purée to make a pattern.
  • Spoon the mixture into six wine glasses. (At this point, they’ll keep in the fridge for up to a day.) To serve, crumble over the amaretti, with a few on the side for dunking.