(Serves six)

150 g dried apricots
4 tbsp sugar
3 egg yolks
2 tbsp cornflour
500 ml milk
250 g tub mascarpone cheese
200 g pack of small amaretti biscuits
Apricot jam
3 tbsp Disaronno Amaretto liqueur
150 ml cream, whipped
Silver balls and mint leaves to decorate

Cut the apricots into large pieces, put them in a pan and sprinkle with two tablespoons of the sugar.

Cover with water, bring to the boil, then simmer gently for 10 minutes. Remove from the heat and allow to cool. You can use canned apricots if you prefer.

Beat the egg yolks with the cornflour and the remaining sugar until pale and thick. Heat the milk until it’s almost boiling, then pour it on to the egg yolks, whisking well. Return the mixture to the pan, bring to the boil, stirring all the time and simmer for two minutes. Pour the custard into a bowl, press a piece of greaseproof paper over the surface to prevent a skin forming and let it cool. When it’s cold, beat in the mascarpone.

Sandwich the amaretti together in pairs with the jam, then arrange them in a glass serving bowl. Drain the apricots and mix three tablespoons of the syrup with the Amaretto Di Saronno, then sprinkle the syrup evenly over the amaretti.

Scatter the apricots over, then top with the custard. Spread or pipe the whipped cream on top, decorate with mint leaves, and sprinkle with the silver balls.

Chill until serving time.