Prepare the Raspberry Center:

• In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until the raspberries break down.

• Stir in the dissolved cornstarch and cook until the mixture thickens.

• Pour into small silicone molds (or ice cube trays) and freeze until solid.

Make the Cheesecake Filling:

• Beat the cream cheese and powdered sugar until smooth.

• Add the pistachio paste and vanilla extract, mixing well.

• In a separate bowl, whip the heavy cream until stiff peaks form, then fold it gently into the cream cheese mixture.

Prepare the Sponge Base:

• Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper.

• Beat the eggs and sugar until light and fluffy.

• Fold in the sifted flour and baking powder. Spread the batter evenly on the baking sheet.

• Bake for 10 minutes or until lightly golden. Let cool, then cut into rounds matching the dome mold size.

Assemble the Domes:

• Fill half of each dome mold with the cheesecake filling.

• Place a frozen raspberry center in the middle and cover with more cheesecake filling.

• Seal each dome with a round of sponge cake. Freeze until firm (about 4 hours or overnight).

Make the Mirror Glaze:

• Heat the heavy cream until steaming (not boiling) and pour over the white chocolate.

• Let sit for a minute, then stir until smooth.

• Add pistachio paste and green food coloring, mixing until well combined.

• Allow the glaze to cool to 90°F (32°C) before pouring over the frozen domes.

Decorate:

• Once the glaze has set, garnish each dome with crushed pistachios and edible gold leaf.