Prosecco and peach jelly with mascarpone and pandoro

1.For prosecco and peach jelly, bring prosecco, sugar and vanilla to the simmer in a large saucepan over medium heat, stirring to dissolve sugar. Add peaches, cover with a piece of baking paper and weight with a small plate, then poach until peaches are just tender (5-10 minutes). Drain with a slotted spoon and set aside on a plate to cool slightly, then peel, cut into wedges and refrigerate until required. Bring poaching liquid to the simmer over medium-high heat, then squeeze excess moisture from gelatine, add to liquid and stir to dissolve. Strain through a fine sieve, set aside to cool slightly, transfer to a 1.5-litre glass bowl, refrigerate until set (6 hours-overnight), then place peaches over jelly.

2.For mascarpone cream, whisk ingredients in a bowl to soft peaks, then spoon mixture over peaches.

3.To serve, scatter with flaked almonds and serve with pandoro to the side.