Name: Italian apricot fool
Yield: 6
Ingredients: 500g ripe fresh apricots , halved and stoned -; finely grated zest and juice of 1 lemon -; 140g golden caster sugar -; 3 tbsp Cointreau or other orange flavoured liqueur -; 500g carton mascarpone -; 142ml carton double cream -; 18 amaretti biscuits , plus extra to serve -

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Ingredients for - Italian apricot fool

1. 500g ripe fresh apricots , halved and stoned -

2. finely grated zest and juice of 1 lemon -

3. 140g golden caster sugar -

4. 3 tbsp Cointreau or other orange flavoured liqueur -

5. 500g carton mascarpone -

6. 142ml carton double cream -

7. 18 amaretti biscuits , plus extra to serve -

How to cook deliciously - Italian apricot fool

1. Stage

Put the apricot halves in a saucepan with the lemon zest 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.

2. Stage

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.

3. Stage

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.

4. Stage

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.