Raspberry millefeuille

Preheat the oven to 180C/ 160C Fan/Gas 4. Line a large baking tray with nonstick baking paper.

Unroll the pastry and cut in half lengthways so you get 2 long rectangles. Put onto the tray and prick all over with a fork. Dust with a little of the icing sugar and bake for 25-30 mins, until risen and golden. Set aside to cool fully.

To make the coulis, mash half the raspberries with a fork and transfer to a small pan. Stir in 20g of the icing sugar and 1tbsp water. Bring to a gentle simmer and cook, stirring, for 3 mins or until the mixture thickens. Sieve the coulis to remove the seeds, then set aside to cool completely.

Whisk the whipping cream into soft peaks then stir through the yogurt, the remaining 10g icing sugar and the vanilla bean paste until combined.

When the pastry layers have cooled, divide the cream mixture between both pieces, spreading it in a thick layer. Dot with the remaining fresh raspberries and drizzle with a little of the coulis. Sprinkle over the chopped pistachios, dividing between the two layers then add a light dusting of icing sugar. Stack one of the layers on top of the other.

Serve immediately with the remaining coulis on the side to drizzle over.