1) Place the pound cake slices on a large heavy baking tray and toast in oven for 7 to 10 minutes until the slices turn golden brown. Alternatively, toast the pound cake slices in an electric toaster until golden.
2) Stir the apricot preserves and amaretto in a small bowl to blend.
3) Place one cake slice on top of each of 6 plates. Spoon the mascarpone cheese on the cake slices. Arrange the remaining cake slices on top of the bottom cake slices. Spoon the apricot mixture over.