Take the container of mascarpone out of the refrigerator, and
Bring to room temperature.

Beat the egg yolks with the sugar
Until the mixture turns pale yellow.
Slowly incorporate the mascarpone.
Stop beating when the mixture is smooth.

Flavor with a tablespoon of rose water and
The squeezed juice of a lime.

Coarsely crush the shelled fresh pistachios
In a mortar, and
Add them to the cream.

Pour the cream into small glass bowls.
Cover in plastic wrap and refrigerate.

In a large bowl,
Place the raspberries, and
Drizzle with a tablespoon rose syrup.
Let them steep in the refrigerator
For at least one hour.

Before serving,
Garnish the bowls with a few
Fresh raspberries.
Snip basil leaves over the cream.