Pistachio Strawberry Trifles

Zest the lime.

Separate the egg yolks from the whites.

Whip the egg whites on medium speed with 50g of sugar until stiff peaks form.

Whip the egg yolks with 20g of sugar for 2 minutes. Add the matcha and pistachio paste to the yolks, and whip for another 30 seconds until smooth.

Fold the yolk mixture into the whipped egg whites using a silicone spatula until uniform.

Sift in the flour and starch, add the lime zest, and gently fold with the spatula.

Bake at 170-175°C (top-bottom heat) for about 30 minutes. Check for doneness with a wooden toothpick.

Place the berries, juice, and sugar in a saucepan. Put over heat, wait for the berries to thaw and the sugar to dissolve, then bring to a boil.

Dilute the starch in water, add to the boiling berries, stir, and simmer for 1 minute.

Transfer to a bowl, cover with plastic wrap pressed directly onto the surface, and chill.

Place the cream cheese and powdered sugar in a bowl, and beat with a mixer until smooth.

Add the paste and mix well.

Add the heavy cream in 2 stages, whipping until thickened each time.

Transfer the cream into a piping bag fitted with an open star tip.