To prepare the biscuits, start by preheating the oven. Separate the egg whites from the yolks and beat the egg whites until stiff, adding a little lemon juice or a pinch of salt. Add about 30 grams of sugar to the 100 grams halfway through.

Then beat the egg yolks with the remaining sugar, then add the flour and vanilla extract. Gently fold the egg whites into the mixture. On parchment paper, form two biscuit discs about 25 cm in diameter and bake them until golden brown for about 12 minutes. Finally, remove the biscuits from the oven and set them aside.

For the muscat mousse, start by softening the gelatin leaves in cold water. Then, heat the muscat until it simmers slightly to evaporate the alcohol, but do not boil it, as this will impart an off-flavor to the wine.

Meanwhile, blanch the egg yolks with sugar, then pour the Muscat over the mixture and cook over low heat until the texture is similar to that of a custard at around 85°C. Add the softened gelatin and stir well, then let it cool before serving.

Beat the crème fraîche until it reaches a whipped cream consistency, then gently fold the Muscat crème anglaise into the whipped cream. It's best to combine the two mixtures when the crème anglaise is cold, as it's slightly thicker and blends more easily.

Cut the peaches in syrup into small pieces, reserving about two peach halves for decoration, which you will then cut into thin strips. Line a 22 or 24 cm diameter mousse ring with plastic wrap.

Place a piece of gold cardboard on the bottom, then a biscuit disc cut to the same size as the circle. Generously soak the biscuit with punching syrup. Sprinkle pieces of peaches in syrup over the bottom of the biscuit. Pour a little muscat mousse on top. Mix the remaining peach pieces with the mousse and fill the circle to the edge.

Once the circle is filled, prepare the second sponge disc by cutting it to the size of the circle. Then soak it with the punching syrup and place it on top of the mousse. Place everything in the freezer for about an hour or more to allow the mousse to solidify.

Remove the ring from the entremet, place the reserved peach slices on top and spread a little of the prepared glaze to prevent the fruit from drying out while waiting to be served.