Quarter or eighth peach halves, leave 2 chopped halves for decoration.
Marinate the cut peaches with half of the liqueur for several hours (possibly overnight), then place in a bowl (or serving bowl).
Beat the mascarpone, yoghurt and the rest of the liqueur with the mixer, sweeten to taste. Whip the cream until stiff and fold it into the mascarpone mixture. Spread the cream on the marinated peaches and smooth out. Decorate with the remaining peaches, possibly fresh mint leaves.
Place in the refrigerator for approx. 1 hour to steep.
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