Pistachio Mascarpone Doughnut Filling

Warm pistachio paste briefly until just fluid — 10 seconds microwave or bowl over hot water. It must be loose enough to incorporate without streaking.

Beat mascarpone and icing sugar until smooth. Add warmed pistachio paste and beat on low until fully and evenly incorporated — scrape the bowl well. Whip cream to soft peaks and fold in two additions. Fold dried raspberries through if using internally. Refrigerate immediately.

Poke a hole in the side of each cooled doughnut and wiggle to create a cavity. Pipe pistachio filling until you feel resistance. Dust generously with icing sugar or freeze-dried raspberry powder mixed with icing sugar.