Whisk the Risolì with the icing sugar and vanilla, add the yolks and mix with the whipped egg whites with the granulated sugar, alternating with the flour and baking powder. Pour into the greased and floured cake tins, bake at 170°C for around 20 minutes.

Boil the water, fructose and glucose syrup. Pour in the starches mixed with the maltitol to avoid lumps, thicken and remove from the heat. Add the gelatine sheets and soya lecithin, then using a hand blender, mix in the Risolì and pistachio paste.

Cut the sponge in half and soak with the limoncello syrup, made by mixing the liquid sugar, water and limoncello. Lastly, fill with the raspberry jam. Cool and glaze with the pistachio glaze. Add the ground nuts where it meets the base and decorate as desired.

PORTIONS:
4 18 cm cakes

BAKING
170° for 20 minutes

STORAGE
3 days at +4°C

STORAGE AT -18°C
1 month