dark chocolate, 3,5 oz
roasted pistachios
cream, 2 cups
egg whites, 2
whole milk, 1/4 cup
icing sugar, 1 cup + 2 tbsp
biscuits – wafer style
half vanilla bean
salt, 1 pinch


Heat the milk with the seeds of the vanilla bean. Whip the cream with half the sugar. Beat the egg whites stiff with the rest of the icing sugar, add the vanilla milk gently cooled and the whipped cream.
Melt the chocolate in a double boiler and pour it on the parchment paper. Spread the chocolate evenly using a spatula or brush, when it is harder with a stick make some rectangles of the same size of the container, place in refrigerator for at least 10 minutes. Cover with plastic wrap the inside of a mold for plum cake, pour a layer of cream and egg whites, gently lay a layer of chocolate cream and cover with another. Now place in the center the cookies and cover with cream, alternating the chocolate and the cream, close with plastic wrap and store in the freezer for a few hours. Garnish with toasted pistachios and whipped cream.

Thanks to: http://ghiottonerie.altervista.org/