8 small amaretti cookies
6 oz (185 g) mascarpone, room temperature
Put peaches into a bowl and add the amaretto and lemon juice.
Gently toss to coat and set aside.
Place cookies in a zippered plastic bag and seal.
Gently crush with a mallet or rolling pin. Pour into a small bowl and set aside.
In a large bowl, whisk together the mascarpone and sugar until well blended and fluffy. In another bowl, with a hand-held mixer, whip the cream until stiff peaks form.
Using a rubber spatula, fold the whipped cream into the mascarpone mixture just until combined. Place a spoonful of the peaches along with some juice into each of 4 parfait or ice cream dishes. Spoon some of the mascarpone-cream mixture on top of the peaches.
Repeat with more peaches and juice, ending with the mascarpone-cream on top.
Chill until ready to serve.
Before serving, sprinkle on the crushed amaretti cookies and top with sliced almonds.