Special equipment: 6 small glasses or jelly jars, about 8 ounces
Bring a medium pot of water to a simmer. Fill a medium bowl with ice water.
In a medium bowl, combine the wine, 1/4 cup of the sugar and the lemon juice. Scrape out the filling from one of the vanilla bean halves and add it to the bowl. Add a pinch of salt and mix. Set aside.
Score the bottom of the peaches with a small X. Put the peaches in the simmering water for about 15 seconds; remove and shock in the ice water. Starting at the score mark, peel off the skin from each peach. Slice each peach in half and remove the pit. Dice each half into 1/2-inch dice. Add the peaches to the white wine mixture, toss to coat and let macerate for 10 minutes.
In a large bowl, combine the heavy cream and remaining 1/4 cup sugar. Scrap the insides out of the remaining vanilla bean half and add it to the cream. Using a whisk or hand mixer, whip the cream to stiff peaks.
Put the mascarpone in a large bowl, add about one-quarter of the whipped cream and mix. Fold in the remaining whipped cream.
Place a nice dollop of the mascarpone mixture in the bottom of a glass. Dunk 2 pieces of the ladyfingers in the white wine mixture. Place in the glass on top of the mascarpone mixture. Top with about a heaping tablespoon of the peaches. Repeat the process to make another layer, and end with a dollop of the mascarpone mixture on top. Repeat with the remaining glasses and ingredients. Garnish with a sprinkle of cinnamon.
Refrigerate until ready to serve. These can be made up to 8 hours in advance.
You can substitute 2 tablespoons vanilla extract for the vanilla bean.
Recipe courtesy of Brian Boitano