In a saucepan, add heavy whipping cream. Bring to a simmer and add lemon verbena. Remove from heat and let herb steep for 15 minutes. Strain cream into small bowl; discard herb. Place cream in refrigerator to cool.
When cooled, pour cream into large mixing bowl, add sugar and vanilla. Using mixer, whip cream until stiff peaks form. Add mascarpone cream and mix by hand until mascarpone is incorporated with whipped cream.
In a saucepan, add heavy whipping cream. Bring to a simmer and add lemon verbena. Remove from heat and let herb steep for 15 minutes. Strain cream into small bowl; discard herb. Place cream in refrigerator to cool.
When cooled, pour cream into large mixing bowl, add sugar and vanilla. Using mixer, whip cream until stiff peaks form. Add mascarpone cream and mix by hand until mascarpone is incorporated with whipped cream.
In bottom of each serving bowl add 2 crumbled ladyfingers. Spoon equal amounts of sliced peaches on top of ladyfingers. Top with 2 or 3 tablespoons of lemon-verbena cream. Garnish with a single ladyfinger and chopped lemon verbena. Enjoy!
