For the shortbread biscuit: Rub butter into flour until mixture resembles breadcrumbs. Stir in powdered sugar and baking powder. Mix in egg yolks a little at a time to create a soft dough. Chill for 30 minutes. Roll out the dough between two sheets of paper. Cut out 6 circles, each 5.5 cm in diameter. Transfer to a baking sheet lined with a silicone mat. Reserve in the refrigerator. Remaining dough may-be frozen for later use.

For the topping: Place California raisins in a bowl and cover with Chivas Regal to rehydrate. Drain raisins and keep aside 150g for the sauce.

For the almond cream: Whisk butter until well softened and smooth. Stir in sugar followed by ground almonds. Whisk in eggs. Flavor with Chivas Regal.

Place almond cream into a pastry bag. Pipe a small mound in the center of each shortbread circle. Top with soaked California raisins. Pipe on a little more almond cream, then sprinkle with sliced almonds if desired. Bake in an oven preheated to 160°C for approximately 15 minutes. Cool on trays before removing from the circles.

For the sauce: Heat butter and vanilla pod in a sauté pan, add raw sugar and cook until sugar dissolves and starts to caramelise. Add reserved soaked raisins and toss to coat. Add cream, reduce to desired consistency.

Serving

Arrange shortbread on a plate, garnish with redcurrants, pistachio nuts and top with sauce.