Total Time
1hr
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.

Ingredients Nutrition

Directions

  1. Cook apricots in a small amount of water according to package directions.
  2. Drain,puree in a blender or food processor, and cool slightly.You will need 2 cups of apricot puree.
  3. Beat egg yolks with sugar until mixture is light yellow; add salt.
  4. Add vanilla to milk and bring to a boil.
  5. Add milk to beaten egg yolks carefully.
  6. Add pureed apricots and mix thoroughly.
  7. Heat over low heat, stirring constantly, but do not let boil, until slightly thickened.
  8. Soften gelatin in cold water; add to apricot mixture.
  9. Chill in refrigerator or in a large bowl of cracked ice.
  10. Whip cream (chill cream, bowl and beaters thoroughly).
  11. Fold whipped cream into apricot mixture.
  12. Beat egg whites until stiff and fold into whipped cream mixture.
  13. Blend in the 1/2 cup Amaretto.
  14. Line a 10 inch springform pan bottom and sides with the ladyfingers.
  15. Brush ladyfingers generously with additional Amaretto.
  16. Pour apricot mixture into ladyfinger-lined pan; chill at least 6 hours.
  17. Before serving, sprinkle top of mousse with toasted almond slivers.

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