Tipsy Trifle with Peaches and Cream

INGREDIENTS

large eggs at room temperature

1 cup

sugar ((I prefer caster or superfine sugar))

1/4 cup

water

1 tsp

pure vanilla extract

1 cup

cake flour

1/4 tsp

salt

8 cups

fresh, ripe yellow peaches cut into 3/4 inch cubes

1/4 cup

rum, divided

1/4 cup

peach nectar, divided

11 tbsp

sugar ((I prefer caster or superfine sugar), divided )

1 pint

heavy whipping cream, divided

1/2 tsp

salt, divided

3 cups

prepared vanilla pudding, soft set ((about 1 1/2 packages))

1/2 tsp

pure vanilla extract

1/4 cup

marscapone cheese

Fresh mint sprigs for garnish

peach slices for garnish