Preheat oven to 180°C/ gas mark 4.
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.
Sprinkle with the almonds and serve immediately.