1. Preheat oven to 350°F (175°C). Line and grease a 9×13-inch baking pan.

2. Finely grind pistachios using a food processor. Reserve ¼ cup coarsely chopped pistachios for topping.

3. In a bowl, whisk flour, baking powder, baking soda, salt, and ground pistachios.

4. In another bowl, cream softened butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla.

5. Gradually mix dry ingredients into the wet ingredients until well combined.

6. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.

7. To make the cream, beat mascarpone, heavy cream, vanilla, and powdered sugar until stiff peaks form. Chill until ready to use.

8. Slice cooled cake horizontally in half. Spread half the cream on the bottom layer. Top with 1 cup of raspberries.

9. Place second cake layer on top. Spread remaining cream evenly. Decorate with remaining raspberries and chopped pistachios.

10. Chill for 1 hour before slicing and serving.