Ingredients

Base

• 300 g wheat flour
• 200 g butter (cold)
• 100 g powdered sugar
• vanilla sugar
• 3 egg yolks

And

• 3 tablespoons raspberry jam
• 250 g mascarpone (cold)
• 3 tablespoons sweet pistachio cream
• unsalted pistachios
• a piece of white chocolate

Preparation

1. To flour add cold butter cut into pieces, powdered sugar, and vanilla sugar. Mix with your fingertips or with the paddle of a stand mixer.
2. Gradually incorporate flour toward the center or continue mixing with mixer until dough begins to form crumbs.
3. Add egg yolks and knead dough until ingredients combine smoothly. Wrap in foil and refrigerate for about 1 hour.
4. Prepare a form about 21 x 32 cm (measured at the base) and line with parchment paper. Preheat oven to 180 degrees C.
5. Roll out about 3/4 of the dough into a sheet the size of the form base and place it in the form. With the remaining dough, shape it into small rolls, wrap two at a time, arrange them on the edges and gently press. Chill in refrigerator for about 15 minutes if the dough has warmed significantly.
6. Place in the preheated oven for about 23 minutes. Remove and cool.
7. Spread jam on the base.
8. Place mascarpone and pistachio paste in a mixer bowl. Mix for about 1-2 minutes until tripled in volume.
9. Spread over jam layer and gently smooth.
10. Sprinkle with chopped pistachios and shavings of white chocolate (shaved simply with a knife).