One delicious warm-weather treat, two ways to serve it: Make it in a glass trifle dish and scoop out helpings, or prepare it in a large cake pan and serve by the slice.
Beat cream, sugar, vanilla extract, and almond extract with an electric mixer on high speed until stiff peaks form.
Beat mascarpone cheese and yogurt in a separate bowl on medium speed until smooth. Fold into whipped cream mixture, and set aside.
Gently rub peaches under running water to remove fuzz. Cut into 1/8-inch-thick slices. (You will have about 8 cups.)
Spread a thin layer of cream mixture in the bottom of a trifle dish. Cover the cream with a single layer of graham crackers, breaking some crackers to fill in gaps. Add a layer of peach slices to completely cover the crackers. Repeat layers, ending with cream mixture. Cover and chill 4 to 12 hours.
Top with any remaining broken cracker pieces; garnish with mint, if desired. Serve cold.