Ingredients

· 500 g ripe apricots, halved

· Grated zest and juice of 1 lemon

· 140 g golden caster sugar

· 3 tablespoons orange extract

· 500 g carton mascarpone

· 142 ml double cream

· 18 amaretti biscuits, plus extra to serve

Method

Put the apricot halves in a saucepan with the lemon zest and juice and the sugar. Combine well, then simmer, uncovered, over a medium heat until the apricots are soft for 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 orange extract and leave to cool for about 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 metal spoon, then lightly swirl in the apricot purée to make a pattern. Spoon the mixture into desert glasses. To serve, crumble over the amaretti, with a few on the side for dunking.