Recipes

Roast the apricots first. Place on a baking sheet lined with parchment paper and drizzle with the alcohol and sprinkle with sugar. Roast at 180c fan/200c/400f until just browned at the edges which will take around 25 minutes.

Meanwhile make the Zabaglione. Whisk the eggs, sugar and booze in a bowl over a pan of simmering water until it triples in volume and thickens. Remove from the heat and place over a bowl of ice with a little water and jeep whisking until cool/

Beat the mascarpone to soften, fold in the cooled zabaglione. vanilla and rosemary syrup.  i

Crush the cantucinni biscuits up and place half in the base of a glass dish, spoon over half the alcohol. Place a layer of apricots with some of the juice. Pour in a layer of zabaglione mixture next. Add another layer of biscuits, spoon over the remaining alcohol followed by the remaining apricots. Finish with the remaining zabaglione and garnish with cantucinni crumb and toasted nuts- I like pistacho, they look lovely and taste really good..