PREPARATION

1. Take a pan, add 160 grams powdered sugar and stir continuously until the sugar melts completely.

2. Add 70 grams crushed pistachios and mix it well.

3. Transfer the mixture into a tray and spread it evenly.

4. Rest the mixture for 20 minutes.

5. Remove it from tray and transfer this into a zip lock bag.

6. Crush it into pieces with the help of a rolling pin.

7. In a bowl, add 4 egg yolks and whisk it well.

8. Add 100 grams powdered sugar and mix it well.

9. Add 1 teaspoon vanilla essence and mix it again. Keep aside

10. In a mixing bowl, add 450 grams whipped cream and whisk it well. Keep aside.

11. In a another mixing bowl, add 4 egg whites and whisk it well.

12. Add the prepared whipped cream, prepared egg yolk mixture, crushed pistachios sugar and mix it well.

13. Transfer this into a tray and spread it evenly.

14. Freeze for 6 - 8 hours or until set.

15. Take a pan, add 100 milliliters water, 100 grams sugar and bring it to a boil.

16. Add 200 grams raspberries, 1 tablespoon lemon juice and mix it well.

17. Bring it to a boil.

18. Remove it from heat and allow it to cool.

19. Remove the parfait from freezer and garnish it with prepared raspberry sauce and pistachios.

20. Serve.