50mlPeach Smirnoff(to your taste, or sub in Ameretto)
7ouncesLady Fingers(cake or cookie style)
2ounceSliced Almonds
1tspAlmond Extract
1tspVanilla Extract
1/8tspSea Salt
Mint or Lemon Balm for Garnish
Instructions
Combine diced peaches and honey. Stir to coat. Set aside.
In a medium saucepan over low heat combine sugar, egg yolks, salt, and extracts. Whisk to combine. Cook for 7-10 minutes, stirring constantly, until sugar is dissolved. Don't scramble the eggs!
Remove egg mixture from heat and pour through a fine mesh strainer into a medium bowl. Use a hand mixer on medium speed to beat until yolks are thick and buttery yellow in color. Add mascarpone and beat to combine. Chill.
In a separate bowl beat whipping cream on high until very stiff peaks form. Remove egg mixture from fridge and fold whipped cream into it gently. Return to refrigerator.
Combine peach nectar and peach Smirnoff in small bowl. Open all packages and get ready to assemble!
Dip lady fingers into peach nectar mixture and line the bottom of round trifle dish one layer deep. Spoon 1/3 of the peaches over lady fingers. Follow with 1/3 of the mascarpone cream and then 1/3 of the sliced almonds. Repeat twice.
Garnish with mint or lemon balm. Extra peaches sliced on top is beautiful, too. Chill for 4-6 hours. Serve cold and store in refrigerator.