Prepare equipment: electric mixer, tube or loaf pans, trifle bowl, icing bag with star tip (optional).

Preheat oven to 325°F for sponge cake.

Separate eggs into yolks and whites.

Beat yolks until creamy and light yellow.

Gradually beat in sugar.

Beat in water and vanilla.

Beat in flour.

Set yolk mixture aside.

Beat egg whites with salt until stiff peaks form.

Fold whites into the yolk batter.

Grease the bottom of a tube or loaf pan.

Pour batter into pan(s).

Bake for 40-60 minutes, until golden brown.

Cool cake completely.

Cut cake into 1-inch cubes.

Macerate peaches: Toss peach cubes with rum, peach nectar, and sugar.

Let peaches macerate for at least 30 minutes.

Whip heavy cream with sugar and salt until soft peaks form.

Beat in vanilla pudding until creamy.

Set pudding mixture aside.

Combine remaining peach nectar and rum.

Layer trifle: Start with half the cake cubes.

Sprinkle with half the nectar/rum mixture.

Add half the macerated peaches with their liquid.

Top with half the whipped cream/pudding mixture.

Repeat layers: cake, nectar/rum, peaches, cream/pudding.

Whip remaining heavy cream with sugar, salt, and vanilla until soft peaks form.

Add mascarpone cheese and whip until stiff peaks form.

Transfer whipped cream to an icing bag with a star tip.

Pipe cream decoratively over trifle.

Refrigerate for 2-3 hours or overnight.

Garnish with peach slices and fresh mint before serving.

Serve chilled.