Preheat the oven on 180ºC conventional oven.

Prepare a 16cm silicone mold or cake tin with parchment paper in the bottom.

Sieve together the blended pistachio flour, baking powder, salt and mix it together and set it aside.

Roughly grate the marzipan and add it into a bowl with the butter and granulated sugar. With a hand mixer or stand mixer, mix the ingredients together for 1-2 min, at medium speed. Until nice and fluffy.

Add the egg and mix it in at low speed until combined.

Add the flour and mix as well on low speed until combined.

Continue on low speed and lastly add the milk and mix it in until just combined.

Pour the batter into your silicone mold or prepared cake tin and bake for 10-15 min. Are you baking in a metal tin, check a few minutes earlier as it can bake faster.

Let it cool down on a cooling rack. Once it has cooled down to touch, take it out of the silicone mold and let it completely cool down on a cooling rack.

Blend the pistachios to a sand-like texture. Temper the white chocolate and stir in the pistachio.

Pour it into a 16 cm silicone mold and even it out.

Let it almost set. Then place the pistachio cake on top and place it in the freezer to set for 1 hour.

Bloom the gelatin sheets in cold water.

In a small pot add the strawberries, sugar, vanilla bean paste, and lemon juice and let it cook to a slight boil over medium heat. Once it starts to slightly boil, take it down to a low heat and let it simmer under a lid for 8 min. Then take it off the heat and sieve the purée from the skin and kernels over a bowl.

Squeeze the excess water off the gelatin and stir the gelatin quickly into the strawberry purée until smooth. Let it cool down on the counter until it reaches a temperature between 29-30ºC.

When the strawberry purée has reached the right temperature, add it to the greek yogurt in 3 parts and fold it together with a rubber spatula until smooth.

Whip the heavy cream until soft peaks. With the rubber spatula, gently fold together the whipped cream in 3 parts with the greek yogurt and strawberry mixture until smooth and combined. Take your 18 cm eclipse silicone mold and place a cake collar around the edge of the mold as this cake will be taller than the mold is. Place a small board under the silicone mold to make it easier to move the mousse into the freezer. Pour the mousse into the mold and give it a few tabs on the counter to remove any hidden air bubbles.

Take the cake out of the freezer and place the cake upside down, with the cake facing down into mousse, and place it in the center of the strawberry mousse.

Gently lift the mousse cake into the freezer for a minimum of 6 hours or overnight.

Chop the chocolate into smaller pieces and place it in a cylinder container like a jug or a bowl.

Bloom the gelatin sheets in cold water.

Meanwhile, in a small pot, stir together water, sugar, and condensed milk and heat to a boil. Add the gelatin sheets, squeezing the excess water off the gelatin, and stir it in.

Hold the jug at an angle and pour the hot liquid down the edge of the jug to avoid creating air bubbles. Leave it for 1 min. Hold the jug again at an angle and slowly lower the hand blender to again avoid creating air bubbles. Blend the glaze together.

Place a piece of cling film over the glaze, so it touches the surface of the glaze and allow the glaze to cool until it reaches a temperature around 35ºC.

Meanwhile, prepare a baking tray with a piece of cling film. Place a cup upside down, for the cake to stand on.

Once the glaze reached the right temperature, you have to work a bit quick, add a bit of the glaze in a cup, leaving most of the glaze still in the jug. Add the white gel color to the cup and the burgundy to the jug. Stir each of them well together.

Take the mousse cake out of the freezer and out of the mold, and place it on the cup.

Pour the burgundy mirror glaze all over the cake and then add some of the white glaze and with the cold air setting on a blowdryer, blow on the glaze to give it some movement. Let the glaze drip off.

Once set, remove any mirror glaze droplets hanging off the cake with a knife and lift the cake of the cup, using two offset spatulas under the cake and gently lift over to your serving dish. Place it in the fridge to defrost for 4-5 hours.