Peach Icebox Cake

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.