Pistachio has always belonged to Diwali, in the barfi and the dry fruit boxes passed from house to house.

Here it becomes a soft pistachio sponge, layered with vanilla crème pâtissière and mixed berries for brightness, and finished with buttercream.

Light and fresh, it’s made to sit beside the mithai on the festive table, so cut it generously and share it with everyone who walks through the door.