Semifreddo with Cremio whipping crème

Divide the egg whites and yolks into 3 eggs. Beat the yolks in a water bath with 25 g of sugar until whitened for 2 minutes over low heat. Beat the egg whites with 35 g of sugar in a water bath for 1 minute until the sugar melts. Remove from heat and beat snow for 5 minutes with a mixer.  
Beat Cremio pastry crème for 2-3 minutes. Mix the yolk mixture and pastry crème carefully by hand. Add the egg whites, stirring until homogeneous. Chop the walnuts and add the crushed biscuits and chocolatecrème. 
In a rectangular cake pan, cover with cling film. Put the biscuit mixture on the bottom, lightly stuff it with a spoon and put a thick layer of crème on top. Add a layer of biscuit mixture and the remaining fluffy crème. Smooth and cover with more foil.  
Cool the semifreddo for 12 hours in the freezer and served with fresh fruit and more nuts or biscuits if desired. 

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