Roast the almond leaves in a pan without fat. Cut the peaches into small cubes. Mix egg yolks and mascarpone with sugar and 4 tablespoon amaretto and stir until foamy. Lay out the amarettinis and place the peach pieces on top. Spread the mascarpone cream on top and spread the toasted almond leaves on top.
Now cool in the refrigerator for about 4-5 hours. Very, very, very tasty! (Unfortunately not cheap, but worth it!)
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