Raspberry-pistachio trifle

In a blender, beat the yolks at medium speed.

Boil sugar syrup using a ratio of 60 grams of sugar to 20 ml of water.

Pour the syrup into the yolks and beat well.

Mix 5 grams of pistachios, 2 grams of sugar, and 2 ml of water in a blender until smooth.

Mix 20 grams of sugar with pectin, whisk until smooth. Add thawed raspberries and mix. Cover with film and refrigerate for 15-20 minutes. Then transfer to a pastry bag.

Prepare the streusel. Cut cold butter into cubes. Place in the mixer bowl, add rice and almond flour, as well as 10 grams of sugar. Mix on low speed. Spread the mixture on a baking sheet, cover with plastic wrap, and refrigerate for 20-30 minutes. Then bake in the oven at 175 degrees for 15 minutes. Cool down.

Whip the cream until thick. Mix the mascarpone with the yolk and sugar syrup mixture. Add the cream and pistachio puree, mix again. Place the mixture in a pastry bag.

Assemble the dessert. A jar or tall vase is suitable for serving. Layer mascarpone cream at the bottom, then raspberry filling, and another layer of cream on top. Sprinkle with streusel and powdered sugar.