Start by preparing some pistacchio “croccante”. Put the pistachios in a skillet and toast them, stirring frequently, on a medium flame for a few minutes (make sure not to burn them or they will become bitter!).

When toasted, place them in a non stick frying pan with 60 gms – 2 oz. of sugar and cook on a slow fire till the sugar melts. Keep stirring. When the sugar has browned, put the “croccante” to cool on a sheet of baking paper. Make sure to spread it well, so it will cool down fast.

When cool, break it into pieces and chop it thinly with an electric mixer.

In the meantime, whip 300 ml – 10.5 oz. of cream with 50 gms – 1.75 oz. of icing sugar and put it in the fridge.

Then whip the egg whites till firm.

Separately, whip the egg yolks with 100 gms – 3.5 oz. of sugar until pale.

Add the powdery croccante, cardamom powder, egg whites and whipped cream. Mix gently with a wooden spoon making sure that the mixture does not lose volume.

Line moulds with cling wrap, pour the mixture in and cover it with more cling wrap. Place in the freezer for at least 4 hours or overnight.

When ready to serve, whip the remaining 100 ml – 3.5 oz. of cream with 1 tbsp of icing sugar and the rose syrup and use it to decorate your semifreddo.

Serve immediately with some more chopped croccante and a drizzle of rose syrup.