To make the coffee crumbler, quickly mix together the 00 flour, almond flour, freeze-dried coffee, sugar and cold butter.
Bake in the oven at 180°C for around 15 minutes. Whip the cream with the semifreddo mix until you reach the desired consistency.
Flavour with the nougat cream.
Place Semifreddo in the desired moulds and place in the freezer for at least 3 hours.
Serve the semifreddo with the Morello cherries in cardamom syrup and garnish with the coffee crumble.