Wash the Pesche di Verona peaches, dry them, cut them inhalf, remove the stones and peel them. Then cut them into cubes. Heat the sugar, cinnamon and add 8 tablespoons of water and let it all caramelize slowly until it begins to brown. Pour the diced peaches into the caramel and cover with melted sugar.

For the zabaglione. With a whisk, whip the egg yolks with sugar until the mixture is light and fluffy.  Stir in the Prosecco wine, a spoonful at a time, continuing to beat the mixture with a whisk.
Pour the mixture into a pan and cook over a bain-marie, continuing to whip. Make sure that the water of the bain-marie does not reach the boiling point. When cooked, and the zabaglione has reached the right consistency, pour into 4 cups, add the diced caramelized peaches and flavour with a mint leaf.