Peach Layered Dessert
Blanch the peaches, peel, halve, remove the pits and cut pulp into small cubes. Puree approximately 1/3 of peaches with the passion fruit juice and honey. Reserve the remaining peach pieces for serving.
Separate the eggs and beat the yolks with the vanilla sugar over hot water until white and creamy. Remove from the heat, stir until cold and mix in the mascarpone. Beat the egg whites until stiff and fold into the cream.
Mix the coffee with the liqueur. Briefly immerse approximately 4 ladyfingers, break into pieces and place in 4 glasses. Put some peach sauce over ladyfingers and cover with 2-3 tablespoons cream. Continue until all ingredients are layered. Finish with the remaining peach pieces and serve garnished as desired with lavender flowers.