Blend the Amaretti d’Italia macaroons in a food processor and mix them with melted butter at room temperature. You can use the mixer or a spoon for this operation. You can spread the mixture in a 22cm ribbed pie mould with removable loose bottom. Start from the sides with the help of the back of a spoon, then complete the pie shell pressing the bottom well. Put in the refrigerator for 30 minutes.
Soak the gelatine in cold water for 10 minutes. In a bowl, whisk ricotta cheese, icing sugar, grated lemon zest and vanilla seeds. You must obtain an even cream. Quickly heat up the cream in a pot bringing it almost to the boil. Add the wrung out gelatine, stir to dissolve it and turn off the heat.
Add cream and gelatine to the ricotta mixture stirring with a whisk. Pour the cream in the macaroon shell and level the surface. Place in the fridge for at least 3 hours.
Just before serving, garnish with peach slices of about 3mm thickness, overlapping them slightly in a fan shape. Brighten the surface with spray gelatine and complete with some crumbled Amaretti d’Italia macaroons.