Cost Breakdown

Critical Success Points

• • Firm pressing of the biscuit base
• • Whisk the cheese cream with all ingredients very cold until firm peaks
• • Observe the refrigeration resting time (minimum 4 h)
• • Melt the white chocolate and pistachio paste without overheating

Safety Warnings

• • Melted chocolate is very hot; handle with care.
• • Use heat‑resistant utensils for the bain‑marie.
• • Do not leave the cream mixture at room temperature for more than 2 hours to avoid bacterial growth.