Make 450gr of biscuit crumbs and place them in rectangle cake rings mixed with 200gr of FAMA Imperial Soft margarine. Press them slightly and let them to set in the fridge. Place all ingredients in the mixing bowl and whip them together for about 3-4 minutes, until homogenous and fluffy. Place the mixture in a silicon mold (or inox mold) and let it set in the freezer for 3-4 hours minimum. Take the semifreddo off the mold, place it on the biscuit base and cover it with desiccated coconut. Finally, decorate with whole Rafaelo trufles and Maddy Crem Bianca stripes.