Gianluca Galliera

Serves 6
Prepare the pistachio Tiramisù cream: add the milk and cream to the powder then whip in a food mixer for 5 minutes at the highest speed. Next, add the pistachio paste and mix for another minute. Place in a disposable pastry bag. Pour Ècremosoalcioccolato into a jug and mix with a whisk for 30 seconds. Pour a layer of Ècremosoalcioccolato into the serving cup. Add a layer of Sbrisolona crumble, one of the pistachio Tiramisù cream, another layer of Sbrisolona crumble and complete with a final layer of Ècremosoalcioccolato. Decorate with Sbrisolona crumble and a dark chocolate stick. Chill in the refrigerator for a few hours before serving.