Start by placing diced fresh peaches, granulated sugar, and water in a medium saucepan over medium heat. Bring to a gentle boil, then simmer for 15 minutes. Let cool and strain the syrup.

In a large mixing bowl, whip heavy cream until stiff peaks form (3-5 minutes). In another bowl, mix mascarpone cheese, sugar, prepared peach syrup, vanilla extract, and almond extract until smooth. Fold whipped cream into mascarpone mixture until blended.

Quickly dip ladyfingers into peach syrup and lay in a rectangle dish. Spoon half of the peach mascarpone filling over the ladyfingers. Repeat the process to create a layered effect.

Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Serve by slicing and topping with peach compote or syrup, garnishing with fresh peach slices or mint leaves.