Prep 40 mins
Cook 20 mins
This comes from the Houston paper and was submitted by Bob Sakowitz, who owned a very nice department store in the Galleria area of Houston. I first made this for a dinner party in April of 1979 and everyone loved it!Chill time is not included in prep time- may be made the day before you plan on serving it.
- 2 (12 ounce) packages ladyfingers
- 5 eggs, separated
- 1⁄2 cup sugar
- 1 pinch salt
- 1 teaspoon vanilla
- 1 cup milk
- 2 (6 ounce) packages dried apricots
- 2 3⁄4 teaspoons unflavored gelatin
- 2 tablespoons cold water
- 2 cups heavy cream
- 1⁄2 cup amaretto liqueur, plus additional Amaretto for brushing on ladyfingers
- slivered almonds, roasted, for garnish
- Cook apricots in a small amount of water according to package directions.
- Drain,puree in a blender or food processor, and cool slightly.You will need 2 cups of apricot puree.
- Beat egg yolks with sugar until mixture is light yellow; add salt.
- Add vanilla to milk and bring to a boil.
- Add milk to beaten egg yolks carefully.
- Add pureed apricots and mix thoroughly.
- Heat over low heat, stirring constantly, but do not let boil, until slightly thickened.
- Soften gelatin in cold water; add to apricot mixture.
- Chill in refrigerator or in a large bowl of cracked ice.
- Whip cream (chill cream, bowl and beaters thoroughly).
- Fold whipped cream into apricot mixture.
- Beat egg whites until stiff and fold into whipped cream mixture.
- Blend in the 1/2 cup Amaretto.
- Line a 10 inch springform pan bottom and sides with the ladyfingers.
- Brush ladyfingers generously with additional Amaretto.
- Pour apricot mixture into ladyfinger-lined pan; chill at least 6 hours.
- Before serving, sprinkle top of mousse with toasted almond slivers.