Peach Almond Tiramisu

1: Heat a pan over medium-low heat and sauté the peaches with 1 tablespoon of sugar, lemon juice, and water for 5 minutes. Once the peaches soften, mash them with a masher and set aside to cool.

2: In a heatproof bowl, whisk the egg yolks with the remaining sugar. Place the bowl over a double boiler and whisk continuously for 10 minutes, until the mixture thickens. Remove from heat, let it cool slightly, and whisk in the mascarpone until smooth.

3: In a separate bowl, whip the cream until stiff peaks form.

4: Gently whisk half of the whipped cream and almond extract into the mascarpone mixture. Then, fold in the remaining whipped cream.

5: Snap the ladyfingers in half and quickly dip them into the espresso. Arrange the dipped ladyfingers at the bottom of a 250 ml wide mason jar. Add a spoonful of the peaches, followed by the mascarpone mixture. Repeat the layers with more dipped ladyfingers, peaches, and mascarpone mixture. Cover the jar and refrigerate overnight to set.

6: Toast the almonds in a pan until golden brown, then grind them finely. Before serving, sprinkle the ground almonds on top of the tiramisu.