1. Line a 1kg loaf tin with a double layer of clingfilm. Put the apricots and apple juice into a small pan and add 1/2 the sugar. Heat gently until the sugar has dissolved. Partly cover the pan with a lid, then simmer for 10 minutes or so, until the apricots are tender and bathed in syrup (the exact time will depend on how ripe the apricots are, but cook them for at least 5 minutes, or the fruit will turn brown in the freezer.) Scoop about 8 of the apricot halves out of the pan and keep to one side. Purée the rest of the apricots and syrup with a hand blender and leave to cool.
2. Put the egg yolks, Amaretto and the rest of the sugar in a heatproof bowl and sit it over a pan of simmering water (the base of the bowl shouldn’t touch the water). Whisk the contents of the bowl until smooth and pale, and thick enough to form a wide ribbon trail when the whisk is lifted. an electric beater will help here.
3. In another bowl, beat the mascarpone and apricot purée until smooth. Fold in the egg yolk mixture.
4. In an additional bowl, whisk the egg whites until they form stiff peaks. Fold into the apricot/mascarpone/egg mixture.*
5. Pour 1/3 of the mixture into the lined loaf tin, and scatter over 1/2 the biscuits and reserved apricots. Repeat with another 1/3 of the mixture and the rest of the biscuits, then top with the remaining mixture. Cover with clingfilm. Freeze for at least 4 hours.
6. To serve, invert the loaf tin over a plate and lift it off (dip it briefly in hot water if it sticks). Peel the clingfilm from the semifreddo and cut into slices to serve.

* The whisking of egg whites and folding into the rest of the mixture does not appear in the original recipe but has been in all other semifreddo recipes that I have made. I believe that the addition of whisked egg whites help to give the semifreddo a light and airy texture and I would highly recommend it for this recipe at the point advised.

Next week a recipe using another fruit from the genus Prunus – peaches.