Cold Pistachio Cheesecake

Base:

• Grind the biscuits and mix them with the condensed milk until smooth. Spread the mixture on the bottom of the baking tray by pressing it with the bottom of a glass lined with cling film.
• Put the baking tray in the fridge.

Pistachio spread:

• Soak the isinglass in cold water.
• Mix the mascarpone cheese with the Cremadelizia pistacchio BABBI spread in a bowl and whip with an electric whisk to obtain a homogeneous mixture.
• Take two tablespoons of liquid cream from the 200 g, heat it slightly, wring out the isinglass previously soaked in water, place it in the liquid cream and stir until it melts.
• Whip the remaining cream and gently fold it in the cremadelizia and mascarpone mixture.
• Pour the cream on the base and put it back in the fridge for at least three hours, preferably overnight. Decorate with chopped pistachios and eat within 3/4 days.