In a small saucepan combine peaches, sugar and 1 tbs marsala wine. Place it over medium heat, stir occasionally and bring to boil. Lower the heat and let simmer for 4-5 minutes to thicken a bit. Shortly before removing the pan from the heat, add the raspberries and stir until combined. Let the mixture cool until room temperature before using it in the frosting.
In a large mixing bowl using an electric mixer beat together mascarpone and powdered sugar. Little by little add the fruit mixture (cooled until room temperature). Continue beating until absorbed.
In a soup plate combine coffee, 2 tbs marsala wine and milk. Stir until homogeneous.
Dip shortly the ladyfingers in the coffee mixture and arrange them on the bottom of a rectangular pan. Spread some of the frosting on top (depending on how many layers you will be making it can be 1/2 or 1/3 of the whole quantity). Optionally sprinkle some grated chocolate over the frosting. Continue the same process until using all ladyfingers and frosting.
Cover the pan with film or with aluminium foil and transfer to the fridge. Let sit for 6-8 hours or overnight.
Decorate with peach slices before serving.
I used 33 x 23 cm /13 x 9 inch pan and managed to make 2 layers with 2 lines of ladyfingers. If you have a pan with different dimensions, you can make a different arrangement. Consider cutting some of the biscuits if they don’t fit in the pan.