Mould designed to realize a fancy semifreddo dessert in a few steps: First of all fill the mould with the product, shake it to remove any eventual air bubbleand level the product using a spatula. Then top the bottom with a biscuit layer an put it in the freezer or in the blast-chiller at -4F. To make the removal from the mould easier bathe it with some lukewarm water and using a light a pressure let your dessert comes off from the mold. You can finish the decoration using some Varnish Chocolate Spray. Size 9.84"x3.86" h2.76" and 7.09"x2.76" h1.97"