Nectarine tiramisu

Put nectarines in a large bowl. Pour over enough boiling water to just cover then and leave for exactly 1 minute, no longer, then carefully drain off the water. Peel the nectarines - the skin will slip easily now. Stone and slice them.

Separate eggs and put the yolks in a bowl with 25g caster sugar. Whisk with an electric blender until the mixture is pale and has a mousse-like texture. Whisk in mascarpone, adding a little at a time.

Whisk the egg whites until they're stiff, then add another 25g caster sugar and continue to whisk until the mixture becomes stiff again. Carefully fold this into the mascarpone mixture.

Put peach liqueur or apricot brandy and apple juice in a small, shallow bowl. Break sponge fingers into pieces, so that they're short enough to fit into four serving glasses. Dip half of the sponge finger pieces, one at a time, into the liqueur mixture for a few seconds until theyre moist but not soggy. Put the moistened sponge finger pieces into the glasses.

Divide half of the nectarine slices between the glasses and top with half the mascarpone mixture. Then, in each glass, repeat another layer of the soaked sponge fingers, followed by a layer of nectarine and a layer of mascarpone. Sprinkle with chocolate flakes and chill before serving.