Start by sprinkling the ladyfingers with Marsala wine and use them to line the soufflé dish.

Peel the peaches, dice them, and cook for a few minutes with a tablespoon of water in a non-stick pan until they are slightly softened.

Drain the peach cubes from their liquid and distribute them evenly over the layer of ladyfingers soaked in Marsala.

Prepare the zabaglione according to your favorite recipe or buy it ready-made if you want to speed up the process.

Bring just over half of the milk to a boil with the sugar and a pinch of salt in a saucepan over medium heat.

In a separate bowl, mix the flour into the remaining milk until smooth, then pour it into the hot milk on the stove.

Continue to cook for 2-3 minutes, stirring constantly until you get a smooth cream; let it cool slightly before incorporating it into the previously prepared zabaglione.

Whip the egg whites until stiff peaks form and gently fold them into the zabaglione mixture to maintain the fluffy structure of the soufflé.

Pour the final mixture over the layer of peaches in the soufflé dish.

Bake in a preheated oven at 200°C for about 30 minutes or until the soufflé is golden and puffy.