1/4 cup raspberry jam
2 ripe white peaches
60ml (1/4 cup) amaretto
150ml pouring cream
250g tub mascarpone
2 tsp vanilla bean paste
40g amaretti biscuits, roughly broken into pieces
30g toasted flaked almonds, plus extra to garnish
Cut 1 1/2 of the peaches into 1.5cm pieces. Add jam and 1/4 cup water to a small saucepan over medium heat, stirring until sugar has dissolved.
Bring mixture to the boil, then reduce to medium-low and simmer for 5 minutes until thickened slightly.
Remove from heat and add chopped peaches. Transfer to a small bowl and place in the fridge to cool.
Whisk cream, mascarpone, and vanilla in a bowl until well combined. Fold through amaretto and almonds until just combined.
Thinly slice remaining peach. Layer cooled peach and mascarpone mixtures in bowls.
Garnish with remaining peach slices and almond flakes to serve.