Step 1

Separate the egg yolks from the egg whites; beat the egg yolks together with the sugar. Incorporate the mascarpone into the egg yolks a little at a time, stirring with a whisk. Beat the egg whites to firm peaks with a pinch of salt; gently fold them into the egg yolks. Keep about 20 raspberries to the side and use a fork to mash the rest in a bowl.

Step 2

Peel the peaches and cut them into wedges.

Step 3

Arrange the ladyfingers on the bottom of a baking dish with high edges (2 1/2 to 3 inches), breaking the cookies up to create an even base. Use a spoon to baste them with the moscato.

Step 4

Cover the cookies with a generous layer of cream; then place the peaches and some crumbled meringues on top. Cover with another layer of cream. Finish off with the mashed raspberries, mixing them into the cream with a fork to create a marbled effect.

Step 5

Decorate the tiramisù with the raspberries kept to the side and with whole meringues. Let it chill in the refrigerator for at least 30 minutes before serving.