Soak gelatine in cold water. Place the lady fingers on a large plate with a rim and sprinkle with Cossack coffee. Leave to stand for about 10 minutes. Whip the cream until stiff and chill. Mix mascarpone, yoghurt, sugar and vanilla sugar.
Squeeze the gelatine, dissolve and stir approx. 2 tablespoons of mascarpone cream into the gelatine. Then stir into the remaining cream and immediately fold in the cream. Place a springform pan rim (26 cm Ø) on a cake plate and place half of the well-drawn lady fingers close together as a base in the pan. Spread approx. 1/3 of the mascarpone cream on top and spread half of the remaining lady fingers on top. Spread another third of the cream and cover with the remaining lady fingers. Spread the rest of the cream on the cake and chill it for at least 4 hours, preferably overnight. Carve the peaches crosswise, place them in boiling water for about 2 minutes and rinse with cold water. Skin the peaches, cut them in half and remove the stone. Cut peaches into thick slices. Sort raspberries.
Spread the rest of the cream on the cake and chill it for at least 4 hours, preferably overnight. Carve the peaches crosswise, place them in boiling water for about 2 minutes and rinse with cold water. Skin the peaches, cut them in half and remove the stone. Cut peaches into thick slices. Sort raspberries. Remove the cake from the edge of the springform pan with a knife and cover with peaches and raspberries. Serve decorated with mint
Waiting time approx. 5 hours