TIRAMISÙ DI ALBICOCCHE

This is, of course, an adaptation of Matthew Fort's strawberry recipe from Sweet Honey, Bitter Lemons and I share it here with a nod to my friend the Winchester Whisperer, who suggested it [rather in tongue in cheek fashion, I think]:

500 gr fresh apricots + a few extra for decoration
7 teasp caster sugar
3 egg yolks
500 gr mascarpone
1 box of Pavesini biscuits
apricot or other liqueur

Stone the apricots and chop them. Sprinkle with 3 teasp of the sugar. Beat the egg yolks with the rest of the sugar, add the mascarpone and continue to beat with a whisk, then add most of the apricots and mix well. Arrange half the pavesini in a serving bowl and pour over a goodly dash of liqueur [I used my homemade apricot liqueur but you could use Kirsch or Cointreau]. Spread half the mascarpone mixture on top. Add the rest of the biscuits, splash again with liqueur and spread the rest of the mascarpone mixture over them. Decorate as you please. Cover the bowl with clingfilm and refrigerate for at least 2 hours but preferably overnight.