No-Bake Peach, Amaretti and Ricotta Crumble

Method

1. Pulse amaretti and dry biscuits in a food processor until finely ground.
2. Melt butter, pour over the cookie mixture, and stir to combine.
3. Transfer half of the mixture to a dish to form the border; use the remaining half for the base.
4. Spread a thin layer of peach jam over the base.
5. Add a generous layer of fresh peach cubes.
6. Mix strained ricotta with powdered sugar until smooth.
7. Pipe the ricotta cream over the peaches using a piping bag.
8. For the topping: blend half of the biscuits into powder and coarsely chop the other half.
9. Combine both with melted butter and mix well.
10. Sprinkle the crumb mixture evenly over the ricotta cream.
11. Refrigerate until set.