Peach Tiramisu

Place 2 of the pitted peaches in a blender, along with white sugar, peach schnapps, and lemon juice. Puree until smooth, about 60 seconds. You should end up with about 1 cup pureed peach mixture. Pour mixture into a bowl and set aside until needed.

Cut the 2 remaining peaches into slices.

Beat mascarpone, powdered sugar, vanilla, and salt together in a large bowl until smooth and combined. Add heavy cream. Starting on low speed and gradually increasing to medium-high, beat until mixture holds stiff peaks.

Remove ladyfingers from packaging. Quickly dip 1 ladyfinger in peach puree mixture and place in the bottom of an 8x8-inch square pan. Repeat until entire bottom of the pan is covered, breaking ladyfingers as needed to fit. Top ladyfingers with half of sliced peaches. Place half of whipped mascarpone over peaches and spread into an even layer. Repeat dipping and layering once with remaining ladyfingers, peaches, and mascarpone cream. Loosely cover the pan; chill in the refrigerator for at least 4 hours to overnight.

When ready to serve, cut tiramisu into 9 pieces. If desired, top with extra sliced peaches. Store tiramisu in the refrigerator.