Pistachio Parfait with Raspberries

Meanwhile, place egg yolks, eggs and caster sugar into the bowl of an electric mixer and whisk for 5 minutes until thick and pale. Meanwhile, place milk in a small saucepan over medium heat and bring to just below boiling point. With the motor running on low, gently pour the hot milk into the egg mixture until fully combined. Pour the pistachio paste around the outside of the mixing bowl and mix until combined. Continue to whisk until cooled to room temperature.

Whisk the cream until soft peaks and fold into pistachio and egg mixture. Fold through the raspberries and half the pistachios. Pour into a 2 litre loaf tin lined with plastic wrap. Cover and refrigerate for 6 hours or overnight.

To serve, quickly dip the base of the tin into hot water to loosen the parfait, then turn out onto serving platter. Remove the plastic wrap and sprinkle the top with remaining pistachios and extra raspberries. Slice thickly using a hot knife.