2 tbsp freeze-dried raspberry powder
1 tsp raspberry liqueur (such as Chambord)
pink food colouring paste
green food colouring paste
¼ tsp almond extract
100²µ/3½´Ç³ú caster sugar
40²µ/1½´Ç³ú cornflour
130g/4½oz very strong white bread flour
250g/9oz fondant icing sugar, sifted
2 tbsp pistachio paste
pinch of salt
100²µ/3½´Ç³ú unsalted butter, cut into roughly 1cm/½in cubes
40²µ/1½´Ç³ú butter, cubed
2 large free-range eggs, beaten
4 large free-range egg yolks
400ml/14fl oz full-fat milk