4,6 / 10
ready in 1 hr 40 min.
In the top of a double boiler, set over barely simmering water, whisk the egg yolks and 1/4 cup confectioners' sugar until the mixture is light and creamy.
Remove from heat source, allow to cool for 10 to 15 minutes, stir in the mascarpone.
In a chilled glass or stainless steel bowl, whip the cream and remaining confectioners' sugar, until it starts to thicken.
In a separate bowl, whisk the egg whites until soft peaks form, fold in the whipped cream and mascarpone mixture along with 1/2 of the peach liqueur.
Drain the peach slices, reserving the juice from the can. Add the remaining peach liqueur to the juice and briefly soak the ladyfingers into the liquid.
In 4 glass dessert dishes, layer the dipped ladyfingers, sliced strawberries, peaches, and mascarpone cream. Repeat the layer ending with a layer of mascarpone cream garnished the a spoonful of fruit. Chill in the refrigerator for at least one hour. Sprinkle with caster sugar and serve.