First caramelize the peaches. To do this, peel the peaches, cut into wedges, place in a heated, coated pan and sprinkle with the brown sugar. Turn several times. The peaches are ready when the sugar is nicely caramelized.
Separate the eggs and beat the egg whites into firm snow. In another bowl, whip the yolks with the powdered sugar. Then mix in the mascarpone and 2/3 of the coarsely crumbled amaretti. Fold in 1 tablespoon of egg whites and mix this with the cream. Fold in the whipped cream in the same way.
Place the liqueur on a flat plate and mix in roughly equal parts with water. Halve the ladyfingers (Savoiardi) and dip into the liquid.
Spread some mascarpone cream on the bottom of the serving glasses, place the soaked Savoiardi sideways in glasses (4 half pieces per glass, with the sugared side facing out), place a few caramelized peaches on top of the cream and pour a little more cream on top. Finish everything with a layer of peaches. Decorate the tiramisu with the remaining amaretti to taste.
Let it steep in the refrigerator for at least 3 hours before serving.
Note: You can of course also layer the tiramisu in the classic way, but then you need more ladyfingers.
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