Biscuit base

Blend everything together to get a fine crumb.

Pistachio cream

In a small saucepan, whisk together milk and agar agar. Simmer stirring constantly until very hot to activate the agar agar.

Add all the ingredients into a high-speed blender and process until smooth.

Assemble

Gently pack the biscuit pistachio crumb mix into the dessert box to make the base.

Pour the freshly blended pistachio cream over the biscuit base, tap gently to level out and leave to set overnight.

Pipe over with the mascarpone frosting.

Garnish with pistachio slivers and fresh rose petals.