Semifreddo cake with pistachio cream Pistì

Let's prepare all the ingredients to get started with the preparation of this summer cake!

Soak the gelatine sheets in cold water for 15 minutes. Blend the biscuits and work them in with the previously softened butter or margarine. Place the mixture in a hinged baking tin and place in the fridge to rest.

Whip the cream with the sugar and the gelatine sheets.

When the cream is well whipped, add 300g of pistachio cream and mix to variegate. Then place the cream on top of the layer of biscuits and level off. Place in the fridge for about two hours.

Finally remove the hinges and decorate the semifreddo with the leftover pistachio cream. Sprinkle with chopped nuts and place back in the refrigerator until consumed.