Whip the cream with the condensed milk and add sugar if necessary.
Add the cream of pistachioleaving some to decorate later. Pour in some sprinkles and mix well.
Powder the biscuits, add 2/3 tablespoons of the preparation and mix everything together.
Place baking paper in the baking tin and start pouring in the mixture. After making a first layer, variegate it with the cream of pistachio! Proceed in the same way with the other layers and finally pour in the biscuit mixture. Off to the freezer!
Leave the cake in the freezer for at least a couple of hours. Finally, decorate the semifreddo as desired with sprinkles and cream of pistachio!
10 porzioni