Wash limes thoroughly, grate dry and finely grate the peel of 1 1/2 limes. Squeeze the limes. Cream mascarpone, yoghurt, 120 g sugar, vanillin sugar, lime zest and 4 tbsp lime juice. Whip cream until stiff and fold into the mascarpone cream
Drain the apricots on a sieve. Puree the apricots and 2 tablespoons of sugar
Spread lime-mascarpone cream and apricot puree in layers in 10 thick-walled glasses. Stir the cream and puree together slightly with a teaspoon, so that streaks appear. Place glasses in a freezer for at least 6 hours, preferably overnight. To serve, place ice cubes on a waterproof tray or in a large bowl and arrange the ice glasses in it
waiting time approx. 6 hours