Mix the eggs with the sugar.

Beat the mixture in a mixer for 15-20 minutes at medium speed (*).

Add the sifted flour and mix with a spatula from the bottom to the top to obtain a homogeneous consistency.

Add the chopped pistachios and stir everything together once more.

Put the mixture into the cake pan (24 cm in diameter – 9-inch round and 1 1/2 inch deep) that is properly greased and lightly floured.

Bake in a preheated oven at 180°C (356°F) for about 20-25 minutes, never open the oven before 20 minutes.

Do the toothpick test to check cooking, insert it in the center, and make sure it comes out clean.

After the necessary cooling time, remove it from the mold.

Allow the sponge cake to cool completely before slicing.

Work the egg yolks in a mixer at maximum speed with 100g (3.5 oz) of sugar until the mixture is light and smooth.

With the mixer in action add the mascarpone cheese little by little, amalgamating it very well to avoid lumps.

In a clean bowl whip the egg whites and add little by little the rest of the sugar into the bowl.

Once you fully whipped the egg whites and sugar together, incorporate them into the mixture of mascarpone mixing them together with a spatula, in a top to bottom motion until you get a smooth, fluffy cream.

Mix the water a sugar together

Bring the sugar water to boil until all the sugar is melted.

Remove from the heat and let cool it completely

Squeeze the orange.

Add the juice to the cold syrup sugar water and mix very well.

Cut the sponge cake into two equally thick discs.

Soak them with the blood orange syrup.

Spread half of the mascarpone cream on one of the sponge cake discs.

Add the berry puree on top, and cover with the second disc.

Glaze with the remaining mascarpone cream and decorate to your liking.