Start by putting in a small high-sided pan the flour and cornstarch; add a little of vegetable milk, stir well with a whisk to avoid lumps and form a creamy mixture. Add the remaining milk, malt, turmeric and lemon zest.

Bring to a boil stirring constantly, reduce heat and continue cooking and stirring for 5 minutes. Pour the such obtained cream into a bowl and let it cool.

Prepare now the peaches: peel them, cut them into small cubes, place them in a saucepan with malt, lemon juice, and the leaves of lemon thyme.

Cook the peaches over low heat, stirring occasionally, until they soften without losing consistency (about 15 minutes).

In another saucepan put the raspberries and brown sugar, simmer until they melt completely. To obtain a smoother raspberry compote, mix it with an immersion blender.

Set aside to cool both peaches and raspberry compote.

Whip the cream using an electric whisk, until it becomes soft and firm.

Take back the cream prepared previously using milk, add a spoonful of cream. Mix well with a spatula, trying to soften the cream.

Stir in the remaining whipped cream, mix gently with bottom up movements to incorporate as much air as possible; this step is very important to obtain a smooth and soft chantilly!

Now you're ready to assemble the dessert: prepare the six glasses in which you are going to serve it, place some crumbled cookies on the bottom and add a little coffee.

Add a spoonful of lemon-thyme peaches and cover with the chantilly.

Add another layer of cookie crumbs, a little coffee, peaches and then chantilly cream, top with the raspberry compote and decorate as desired with the remaining chantilly, fresh raspberries and lemon thyme leaves.

Put the tiramisu glasses in the fridge at least 3 hours before serving.