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
off the skin from each peach. Slice each peach in half and remove the pit
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.