Directions:

Preheat oven to 375 F. Toast hazelnuts on a baking sheet, stirring often, until skin is cracked. To remove the peel, rub hazelnuts in a kitchen towel. Coarsely chop hazelnuts and set aside.

Combine 2 cups of water with sugar and cinnamon stick in a large saucepan and bring to a boil. Drop in the peaches and cook until the skin cracks and easily separates from the fruit. Immediately transfer the peaches to a container filled with ice water. Peel the fruit, cut in half and remove the pits.

Beat the heavy cream to soft peaks; fold the corn syrup into the whipped cream and add to mascarpone to blend.

Dip ladyfinger cookies into espresso (or espresso liqueur). Melt the Giandiua chocolate in a double boiler over simmering water, stirring until smooth. Place 1 ladyfinger in the bottom of each of 12 champagne glasses or dessert dishes. Top with 1 peach half. Spoon on the mascarpone cream, garnish with hazelnuts, dust with the cocoa and drizzle with melted chocolate.