For the sachertorte: Add butter to the marzipan and stir to soften the mixture, then add the melted covertures. Mix in the yolks gradually. Whisk the whites with the sugar and add to the first mixture. Finally fold in the flour and baking powder. Bake at 220ºC. When ready, crumble into small pieces.

For the apricot jelly: Caramelise the sugar until it begins to foam at the edges. Add the warm apricot pulp. Melt in the agar agar and a pinch of sugar, bring to the boil. Pour into moulds and allow to set.

For the chocolate cream: Bring the cream, milk and sugar to the boil. Pour over the egg yolks and heat up to 86ºC. Strain this mixture over the chopped covertures and emulsify. Add the Martell Cognac. The final texture should be glossy, smooth and elastic. Refrigerate for 24 hours.

Serving

Spoon some raspberry jam on one side of a plate and pile the crumbled sachertorte onto it. Top the sachertorte with three raspberry halves and some jam. On the other side, place the apricot terrine and the spoon the chocolate cream on it. Finally, spoon some pistachio paste between the terrine and the sachertorte and draw a chocolate ribbon.