Blueberry-Peach Mascarpone Icebox Cake

Instructions

1. Bring the peaches, bourbon, brown sugar and cinnamon to a boil in a large skillet over medium-high heat, stirring constantly. Reduce heat to low. Simmer, uncovered, for 6-8 minutes or until peaches are tender, stirring frequently. Remove from the heat. Stir in blueberries. Cool completely.
2. Beat cream in an extra-large bowl until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Beat mascarpone and yogurt in another extra-large bowl until blended. Fold in whipped cream.
3. Arrange 20 ladyfingers on the bottom of a 13 x 9-inch baking dish. Spoon half of the peach mixture over ladyfingers. Spread half of the mascarpone mixture over top. Repeat layers, starting with ladyfingers. Cover and refrigerate for at least 8 hours or overnight.
4. Cut into squares. Garnish with peach slices and mint.