Put the apricot halves in a
saucepan with the lemonzest 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.