Preheat your oven to 180°C (350°F). Combine 100g of ground biscuits, 15g of ground pistachios, and 40g of melted unsalted butter until well mixed. Press firmly into the bottom of an 18cm round cake pan. Bake for 12.5 minutes, then cool.

Bloom 8.5g of gelatin leaves in cold water. Heat 75ml of milk with 37g of caster sugar until warm. In another bowl, whisk 45g of egg yolks with sugar. Slowly incorporate heated milk. Cook over low heat until it thickens slightly. Remove from heat, stir in gelatin and 75g raspberry puree. Allow to cool.

Once cooled to 65°C (149°F), fold in 150g of whipped cream until smooth. Pour over the cooled biscuit base. Refrigerate for at least 2 hours, or until set completely.

For the pistachio mousse, heat 75ml of milk with 50g of pistachio paste until almost simmering. In another bowl, whisk 45g of egg yolks and 20g of sugar until pale. Gradually add pistachio mixture. Return to low heat until thickened. Add bloomed gelatin and mix until combined.

Strain the pistachio mixture through a fine sieve. Let it cool slightly, then fold in 150g of whipped cream until fully integrated. Layer this over the set raspberry bavarois.

Pour the pistachio mousse gently over the raspberry bavarois. Smooth the top. Cover and let chill in the refrigerator overnight.

Once chilled, carefully remove from the pan. Decorate with ground pistachios and fresh raspberries. Slice and serve chilled.