Place cookies and amaretti within a food processor and blend until obtaining a powder. Add soft butter (not liquefied) and mix.
Once good amalgamation, pour the mix on the bottom of a hinged mould and cover with parchment.
Level the mix with a spoon in order to obtain a solid base.
Place in the fridge and prepare the cream in the meanwhile.
Soak the fish gelatine leaves in water.
Amalgamate mascarpone cheese, yogurt and sugar in a bowl with an electric whip in order to obtain a uniform cream.
In a pan, warm milk and fish gelatine, up to completely melt gelatine.
Cool down and add to the cheese mix.
Pour the mix in a tray on the cookies base, flatten and put in the fridge.
After approximately 1 hour, soak the remaining gelatine in some water.
Pour peach jam in a pan, add lemon juice and squeezed gelatine, and put on the fire.
Warm up and stir until fish gelatine is totally melted.
Cool down and pour it on the cheese mix, which should be now solid.
Flatten and place in the fridge in order to make it solidify. It should take up to 4 hours.
If you like, use extra amaretti as a surface decoration.
Leave in the fridge until serving.