Ingredients:

-1 (8 oz) container mascarpone cheese
-1 (6 oz) container peach yogurt
-6 tablespoons sugar, divide
-1/2 cup heavy cream
-1/4 cup peach brandy
-1/4 cup Kerns Peach Nectar
-1 1/2 tablespoons rum
-1 1/2 (3 oz) packages Ladyfingers
-1 large ripe peach, peeled and pitted
-1/2 cup toasted sliced almonds

1. In a medium bowl, beat mascarpone cheese, yogurt and 4 tablespoons sugar until smooth
2. In a separate chilled bowl, beat cream until soft peaks form
3. Add remaining 2 tablespoons sugar and beat until stiff peaks form
4. Carefully fold whipped cream into cheese mixture; set aside
5. Combine brandy, nectar and rum in a small dish
6. Quickly dip each side of the ladyfingers into the mixture
7. Place half of the ladyfingers in the bottom of an 8-inch baking dish so they fit tightly
8. Spread half of the cream mixture onto ladyfingers, then top with peach slices
9. Repeat ladyfinger and cream layers
10. Cover tightly and refrigerate for at least 6 hours or up to 24 hours
11. Sprinkle with almonds before cutting into squares and serving