Start by peeling and pureeing the ripe peaches until smooth. If you like a bit of texture, leave some small chunks; they’ll add character to your mousse.

In a large bowl, whip the heavy cream with an electric mixer until it forms soft peaks. Gradually add the powdered sugar and vanilla extract, continuing to whisk until you achieve stiff peaks.

Gently fold the pureed peaches into the whipped cream mixture. Use a spatula to incorporate the peach puree without deflating the whipped cream. The result should be light and fluffy.

In a large, clear serving bowl, start layering. Begin with a layer of ladyfingers or sponge cake, followed by a generous layer of peach mousse, and then add a layer of peach slices. Repeat these layers until you reach the top of the bowl, ending with a layer of mousse.

For a beautiful finish, top the trifle with extra peach slices and garnish with mint leaves.

Chill in the refrigerator for at least two hours before serving to let the flavors meld together.