Defrost the raspberries. Drain the peaches. Coarsely crumble the Amarettini. Beat the egg whites until stiff, pour in the sugar. Fold in the Amarettini crumbs, up to 1 teaspoon, and the almonds
Place the peaches in an ovenproof dish with the convex side down. Put Amarettini beaten egg whites on the peaches. Sprinkle with remaining Amarettini crumbs. Bake in a preheated oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 10 minutes
Puree 1/3 of the raspberries and vanilla sugar. Fold in the rest of the raspberries. Serve the peaches with the raspberry sauce. Dust with icing sugar. Decorate with lemon balm
This dessert tastes best warm from the oven. Therefore only bake it 15 minutes before serving
If you don't want to buy extra Amarettini, you can also use ladyfingers and some almond flavoring