Mix the ground biscuits, melted butter and milk together for the base.

Press the base mixture into a 20 cm (or slightly larger) round mould and set aside.

Whip the cold whipping cream together with the icing sugar.

Divide the whipped cream mixture into 2 parts, leaving a slightly larger portion for the part that will take the pistachio spread.

Fold the pistachio spread into one part of the whipped cream mixture.

Cook the raspberries with a spoon of sugar until they turn into a mush.

Lower the heat, add the cornstarch dissolved in a little water, and cook until thickened to make the raspberry jam.

Fold the raspberry jam into the other part of the whipped cream mixture.

Make the raspberry jam right after the biscuit base so it has time to cool before being added to the cream.

Place 3 spoons of the pistachio filling in the center of the biscuit base.

Place a spoon of the raspberry filling on the center of the pistachio filling.

Add 2 spoons of pistachio filling, then 2 spoons of raspberry filling, spreading each layer gently with a spoon toward the ring as you go until the mould is filled.

Melt the pistachio spread in the microwave and pour it over the cream, or make a white chocolate ganache instead.

Leave in the fridge for at least 4 hours or overnight.