Just a little dessert for visiting friends today – apricot cheesecake.

I used preserved bottled apricot puree for the filling and topping layers, and then decorated with small squares of preserved halves on top of the swirls of whipped cream.

Recipe based on the Apricot Mousse Cake in “From My Kitchen to Yours”. Slight difference in that a chocolate crust base was used with matching chocolate filigree decoration.