Shortcake with Mascarpone and Brandied Apricots

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1 (8-ounce) package mascarpone cheese

1 (8-ounce) container extra-creamy whipped topping

1/2 teaspoon almond extract

1 pinch salt

1 teaspoon lemon zest

1 package individual dessert sponge cakes

1 can apricot halves in heavy syrup, syrup reserved

2 tablespoons brandy

Toasted slivered almonds, for garnish