For the apricot compote, bring water, sugar and vanilla sugar to the boil. Boil apricots in it with closed lid at low temperature for about 4-5 minutes. Strain the juice into a soup bowl. Cool compote and juice, set aside a few fruits for garnish with lid closed.
For the mascarpone cream, whisk all ingredients up to and including vanilla sugar until pale in color. Add the mascarpone. Whip the egg whites with the salt until stiff, then fold into the mascarpone mixture.
Flavor the compote juice with the apricot liqueur or water. Turn macaroons briefly in it on the other side, layer with mascarpone cream and apricots in a sufficiently large bowl. Leave to cool for at least 120 minutes with the lid closed until serving. Dust with chocolate powder.
Note: Desserts with raw eggs cannot be kept for long.
Variation without eggs: Stir ingredients up to and including compote juice together. Whip half cream until stiff, fold in exactly. Layer, see above.
Shelf life: Cover and refrigerate for 1-2 days.
Tip: Use better chocolate – the more delicious the result!
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