Finely crumble the biscuits. I used digestive biscuits. Melt the butter in a double boiler and combine the biscuits with the butter until you have a crumbly mixture. Take a 26-cm springform pan and line it with parchment paper, pour in the biscuit mixture and spread it evenly, flattening it with a spoon. Let it rest in the refrigerator for about 30 minutes. After this time, preheat a conventional oven to 160°C. Separate the eggs and beat the whites into stiff peaks. In another bowl, combine the robiola, sugar, 2 egg yolks, the vanilla extract, the lemon juice and the cream at the end, so it doesn't become whipped. Then add the beaten egg whites and fold into a soft, foamy cream using a wooden spoon or a spatula, working from bottom to the top so the egg whites don't collapse. Take the crust out of the refrigerator and pour the cream on top, spreading it evenly. Bake at 160°C for about an hour, test with a toothpick before taking it out of the oven. Once the pie has cooled, you can serve it as is or do what I did, top it with jam (I suggest mixed berries or cherry) or with the sure-fire Nutella if you think you might enjoy this combination!!!