Almond Apricot Amaretto Mousse

• 2 (12 ounce) packages ladyfingers
• 5 eggs, separated
• 12 cup sugar
• 1 pinch salt
• 1 teaspoon vanilla
• 1 cup milk
• 2 (6 ounce) packages dried apricots
• 2 34 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 2 cups heavy cream
• 12 cup amaretto liqueur, plus additional Amaretto for brushing on ladyfingers
• slivered almonds, roasted, for garnish

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.

ladyfingers, eggs, sugar, salt, vanilla, milk, apricots, unflavored gelatin, cold water, heavy cream, ladyfingers, slivered almonds

Taken from www.food.com/recipe/almond-apricot-amaretto-mousse-226772 (may not work)