Pistachio crumble with Pistì cream

Coarsely chop the biscuits with your hands and place them in a bowl, melt the butter in the microwave or bain-marie and pour it over the biscuits. Mix with a spoon and pour more than half of the mixture into the cake tin. Use a spoon to compact the bottom and lift the edges to contain the filling. Place the base in the fridge for 20 minutes.

Whip the cream until stiff with the sugar using a whisk.
Add the previously softened mascarpone cheese.

If necessary, soften the cream of pistachio bain-marie for a few seconds, take the base from the fridge and add first the mascarpone and then the cream.

Top the filling with the remaining crumbled biscuits and complete the surface with cream of pistachio.
Let it rest in the fridge for a couple of hours before enjoying.