In a mixing bowl, combine the mascarpone cheese, sugar, and vanilla extract. Fold until smooth and creamy, about 2–3 minutes.

Brew a cup of strong coffee and let it cool to room temperature, approximately 15–20 minutes.

Dip each ladyfinger briefly into the cooled coffee, about 1–2 seconds per side. Lay in a rectangular dish.

Spread half of the mascarpone mixture evenly over the soaked ladyfingers.

Slice the fresh peaches and layer them on top of the mascarpone mixture.

Repeat by dipping more ladyfingers into the coffee and arranging them over the peaches, then add the remaining mascarpone mixture.

Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

Before serving, garnish with additional peach slices or cocoa powder.