In a bowl, mix the egg yolks with the mascarpone, then add the pistachio paste.
Separately, whip the cream until stiff. Once firm, fold it into the mascarpone-egg-pistachio mixture.
Make a syrup by mixing the raspberry coulis with the water. Then dip your sponge biscuits in the syrup for a few seconds.
To assemble the tiramisu, alternate layers of spoon biscuits, pistachio cream and roasted pistachio slivers in your verrines.
Decorate the top of your tiramisus with a drizzle of raspberry coulis, pistachio powder and fresh raspberries.
Enjoy your tiramisus!
