Method

• 1.
  Soak apricots in a bowl of water overnight.
• 2.
  The next day, drain apricots, then place in a pan, cover with water and bring to the boil. Reduce heat to medium-low and simmer for 12-15 minutes until apricots are very soft and plump. Drain, allow to cool, then puree in a blender until smooth.
• 3.
  Whisk the eggs, yolks and sugar in a heatproof bowl until smooth. Whisk in the apricot puree, grated ginger, butter, lemon zest and juice. Place the bowl over a pan of simmering water (don't let the bowl touch the water). Whisk continuously for 12-15 minutes until thickened. Strain apricot curd, then pour into sterilised jars. Cool, then store in the fridge for up to 2 weeks.

• 4.
  Stir mascarpone with icing sugar until smooth. Place the meringues on serving plates and break open. Fill each with 2 tablespoons curd and a dollop of the mascarpone, then serve garnished with glace ginger.