Peach tiramisù

A fresher summer alternative to ordinary tiramisù, also excellent with strawberries or pineapple.
INGREDIENTS FOR 4 PORTIONS
2 large peaches; I used nectarines
2 eggs
250 g mascarpone
80 g sugar
1 untreated lemon, zest and juice
12 savoiardi
Half a glass water
I peel peaches.

I finely dice into a bowl with 30 g sugar.

I add half a glass water.

Then half-lemon juice; stir and reserve.

I separate eggs and add remaining 50 g sugar to yolks.

I whisk until pale and fluffy.

I add mascarpone.

I continue whisking with lemon zest.

I whisk whites with a few lemon drops.

I whisk stiff.

I gently fold into mascarpone upwards from bottom.

It should be thick and soft.

I strain peaches, now juicy, in a sieve.

I put cream in chosen glasses or bowls, or one large bowl.

I quickly dip savoiardi in peach juice and halve.

I place on cream.

Then a spoonful peaches.

Then cream.

Then another layer dipped savoiardi.

Then peaches.

I finish with cream.

I decorate with skin-on peach slices and mint.

I refrigerate a couple of hours before serving.