Toasted Pound Cake with Mascarpone and Amaretto

• 1/4 cup sliced almonds
• 3/4 cup apricot preserves
• 3 tablespoons amaretto liqueur
• 1 (10.75-ounce) pound cake, cut crosswise into 12 slices
• 2/3 cup mascarpone cheese

1. Preheat the oven to 350 degrees F. Place the almonds on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown, about 7 minutes.
2. Let cool completely.
3. In a small bowl, stir the apricot preserves and amaretto to blend.
4. Working in batches, toast the pound cake slices in a toaster until golden.
5. Place 1 cake slice atop each of six plates, and spoon the mascarpone cheese atop the cake slices.
6. Arrange the remaining cake slices offset atop the bottom cake slices.
7. Spoon the apricot mixture over.
8. Sprinkle with the almonds and serve immediately.

almonds, apricot preserves, liqueur, cake, mascarpone cheese

Taken from www.epicurious.com/recipes/food/views/toasted-pound-cake-with-mascarpone-and-amaretto-376767 (may not work)