Peach, Almond Cookie and Ricotta Trifle
Rinse peaches, pat dry, cut in half, remove pits and cut peaches into thin wedges. Sprinkle with powdered sugar and lemon juice.
Mix ricotta with sugar and espresso.
Drizzle almond cookies with Cognac. In a bowl, layer almond cookies alternately with layers of ricotta and peaches. Repeat layers, ending with peaches.
Serve dusted with powdered sugar.