Put 30 gr of sugar, water and brandy in a pot and boil until you get a syrup. Add about 2 peaches into small pieces and cook for a few minutes.

Pour a little 'syrup on the remaining slices of peach and the rest on the biscuits. Take the egg and separate the egg yolk from the egg white.

Beat the egg yolk with the rest of the sugar until the mass becomes clear. Incorporate the mascarpone. Whip the cream and egg white separately and add to the mixture.

Form a layer of ladyfingers, then spread the pieces of peach and finally the mascarpone cream. Refrigerate the tiramisu for about 2 hours. Before serving, garnish with the slices of peach and a sprinkling of cocoa.