Instructions

Prepare the Egg Yolk Mixture:
1. Whisk the egg yolks with sugar and vanilla until smooth.

Fold in the Cream and Pistachios:
2. Fold in the whipped cream and crushed pistachios.

Combine with Biscotti:
3. Crumble the pistachio biscotti and gently mix them into the cream mixture.

Freeze:
4. Pour the mixture into a mold and freeze for at least 4 hours.

Serve:
5. Garnish the parfait with whole pistachios and additional biscotti cantucci crumbs before serving.