In a large bowl or stand mixer, whip the heavy cream and sweetened condensed milk together. Add the yogurt, then gently mix in the pre-soaked gelatin dissolved in 2 tablespoons of cream, mixing on low speed.

Add the 15 crumbled amaretti cookies, diced pieces from 2 peaches, and the limoncello. Gently fold everything together by hand with a rubber spatula.

Pour the cream and amaretti mixture into a silicone mold or a 8-inch (20 cm) springform pan lined with parchment paper. Place in the freezer for 2 to 3 hours.

For the base: Whip the cream with the sweetened condensed milk. Spread some of the cream on a serving plate and arrange shaped ladyfingers on top. Add another layer of cream, then place the unmolded cake on top and return to the freezer.

For the peach jelly: Peel and dice the peach, then add it to a small saucepan with the sugar and lemon juice. Cook for 10 minutes, stirring. Remove from heat, add the pre-soaked gelatin, and blend with an immersion blender. Let it cool slightly.

Fill the center of the cake with the peach jelly, then decorate with peach slices, amaretti cookies, and as you like. Chill in the refrigerator for about 30 minutes before serving.