Crush the biscuits and mix them with the melted butter. Press the mixture into the base of a round cake tin. Leave to rest in the refrigerator for about half an hour. In the meantime, soak the gelatin in cold water. Heat up the cream, but don’t let it come to the boil, and add the powdered nougat, sugar, chopped walnuts, 50g Fabbri amarenas and the gelatin (having previously squeezed out the excess water). Stir well and pour the mixture onto the biscuit base. Make sure the mixture is even and then leave in the refrigerator for about 2 hours. Decorate with apple slices, Fabbri amarenas and sugar hearts.
Recipe by rosika62