Cream half the mascarpone with the egg yolks, 1 Tbs. Maraschino juice and lemon zest.
Generously butter six 3-inch Ramekins and sprinkle with sugar. Tap out the excess.
Place a round of buttered parchment in the bottom of each.
Cut 12 rounds of Broche bread, the same size as the ramekins. And moisten with the cream.
Place 1 round in the bottom of each and spread with the mascarpone egg mixture.
Top each with another Bread circle and bake for 15 minutes.
Meanwhile put the remaining cheese milk and remaining maraschino juice into a bowl .stirring well into a sauce consistency. Stir in the jam. Spoon this sauce onto six plates. Unmold the warm puddings onto the plates. dust with powdered sugar and sprinkle with the apricots.