Nobake Peaches and Cream Cake for 16

Instructions:

1. Combine white grape juice, peach nectar, and granulated sugar in a saucepan over medium heat. Bring to a gentle simmer until the sugar dissolves and the liquid reduces slightly. Remove from heat and steep the black tea bag for 5 minutes. Strain and let cool completely.
2. In a large bowl, beat the drained ricotta and powdered sugar until smooth and creamy.
3. In a separate chilled bowl, whip the heavy cream and vanilla extract until stiff peaks form.
4. Gently fold the whipped cream into the ricotta mixture using a spatula, stopping as soon as no white streaks remain to maintain airiness.
5. Quickly dip each ladyfinger into the cooled peach-tea syrup (1-2 seconds per side) and line the bottom of a 9x9 inch springform pan.
6. Spread a thick layer of the ricotta-cream filling over the ladyfingers, then arrange a single layer of sliced peaches on top, pressing gently.
7. Repeat the layers of syrup-soaked ladyfingers, cream, and peaches, finishing with a smooth layer of cream on top.
8. Cover the pan with plastic wrap and refrigerate for at least 6 hours 30 minutes to allow the cake to set.