Christmas semifreddo

Want to impress your Christmas guests with a unique dessert? Simple and easy to make ahead of time, so you can focus on other things
I have the perfect recipe for you!!! A nougat-flavored semifreddo made with a meringue and cream base, with the addition of dried fruit and candied fruit, and a caramel and cinnamon-flavored cookie base... does it get more Christmassy than this?
It's a freezer dessert, so you can prepare it days in advance and store it in the freezer.
It should then be served frozen, where it remains soft and creamy thanks to the meringue, and you can decorate it with chocolate and other dried fruit.

Procedure

Prepare the mold.

Take a plumcake mold and line it with baking paper, you can use the method you prefer, I recommend reading this article on the different methods for lining it.

In a bowl, weigh the cold cream from the refrigerator and whip it with an electric whisk for a few minutes until it is well whipped.

Weigh the aquafaba into the bowl of a stand mixer, and weigh the granulated sugar separately. Using the whisk attachment and a medium-high speed, begin whipping the aquafaba. After a few minutes, when it begins to turn white and incorporate a little air, gradually pour in the sugar. 

Continue whipping until all the sugar has been added and you have a nice, firm, full-bodied meringue, about 10-15 minutes. 

If you don't have a stand mixer, you can use an electric whisk.

While the meringue is whipping, in another bowl weigh out all the dry ingredients: chopped pistachios, candied orange, candied citron, chopped almonds, and chocolate. 

Pour the meringue onto the cream in two batches and mix with a spatula using bottom-up movements. 

Mix only as much as necessary; air is very important in semifreddo, so don't deflate the mixture. 

Then add the dry ingredients and mix just a few seconds. 

Pour all the mixture into the lined mold, level it and place it in the freezer. 

Wait at least 5 hours before making the base, otherwise the semifreddo will still be soft and you won't be able to roll out the biscuit base.

In a blender, grind the biscuits until they become a powder, transfer to a bowl and add the melted margarine, mix with a spatula until the mixture becomes moist. 

Then take the semifreddo, pour the base over the semifreddo and level it with a spatula.

Place in the freezer overnight. The following day, invert the semifreddo onto a tray, remove the mold, and remove the parchment paper. 

Melt the chocolate in the microwave or in a double boiler until it becomes a smooth consistency. Using a teaspoon, decorate the semifreddo by creating chocolate stripes. Quickly add the chopped berries and candied fruit before it solidifies. It's a matter of seconds, so you need to be very quick. 

Place in the freezer.