Grind 90 g pistachios. Melt butter. Mix eggs, 1 pinch of salt and sugar until creamy. Mix pistachios, flour and baking powder, stir in butter.
Line the twelve hollows of a muffin tray with paper baking cups and spread the dough in them. Bake in the preheated oven (electric cooker: 175°C/circulating air: 150°C/gas: see manufacturer) for 15-20 minutes. Lift the muffins out of the tin and let them cool down.
Raspberries selected. Put 12 beautiful raspberries aside for decoration. Puree the rest of the raspberries. Whip mascarpone and icing sugar until creamy. Stir in the raspberry puree. Pour the cream into a piping bag with a large star-shaped spout and squirt it onto the muffins in thick tuffs. Decorate muffins with raspberries and chopped pistachios.