Apricot mascarpone parfait

For the mascarpone parfait, first prepare the fruit layer. Wash the ripe apricots, halve them and remove the stones. Cut the larger part into small cubes. Set a smaller part aside for later decoration. Put the cubes into a small pot, add a spoonful of icing sugar and the lemon juice. Warm them briefly, until the fruit releases its juice and softens slightly. Then let them cool completely.

Whip the well-chilled cream to soft peaks, but not fully stiff. Add the mascarpone, icing sugar and vanilla sugar, then mix briefly. The cream should only thicken, not split. The finished mass is smooth, glossy and firm. For a stronger flavor, fold in a spoon of the cooled fruit juice.

Break the sponge biscuits into smaller pieces and divide them over the bottom of the prepared glasses. Spoon over a layer of cream and then a layer of cooled apricots. Repeat the layers as you like. Continue until you almost fill the glasses. Top with a final spoon of cream and smooth it.

Cover the finished desserts and chill them in the fridge for at least an hour. It is worth the wait. As they chill, the biscuits soften and the flavors blend beautifully. Before serving, decorate with the reserved pieces of fresh apricot and a sprig of mint.