In a medium saucepan, combine sliced fresh peaches, 1 cup of water, and ½ cup of granulated sugar. Bring to a boil, reduce to simmer for about 15 minutes. Strain and chill separately in the fridge.

In a large mixing bowl, whip 1 cup of heavy cream until stiff peaks form. In another bowl, blend together mascarpone cheese, ¼ cup of sugar, ½ cup peach syrup, vanilla extract, and almond extract until smooth. Fold in whipped cream.

Dip Savoiardi ladyfingers in chilled peach syrup and layer in a 9x9-inch dish. Spread half of the mascarpone filling over them. Repeat with another layer of soaked ladyfingers and remaining filling.

Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight for better flavor.

Slice into squares, serve with reserved peach compote and any extra peach syrup. Enjoy!