1 Line the bottom of 4 small glass serving
dishes with the cake. Mix ½ the Disaronno
with 6 tbsp of reserved juice, then divide this
between the bowls. Arrange apricots on top
of the sponge, then pour on custard. Cover
and chill for at least 10 mins, or up to a day.
Just before serving, add the remaining
Disaronno to the cream and whip until
it just holds its shape. Spoon over the
custard and sprinkle with flaked almonds.