Preparation time: 15 minutes

Flavor the whipped cream with a touch of cinnamon and ginger to heighten the sense experience!

If you can't find pink almond paste, add a drop of red food coloring.

1. Slice the pound cake into 12 slices about 1 cm (3/8") thick.
2. Using the medium cookie cutter, cut out a heart from each slice.
3. On 6 of the hearts, place 3 raspberries and top with whipped cream and some pistachios.
4. Roll out the almond paste with a rolling pin to a thin even layer, then cut out 6 hearts with the small cookie cutter.
5. Top the raspberry hearts with the remaining 6 pound cake hearts.
6. Place a small pink almond paste heart on each one.
7. Place 3 pieces on each plate and refrigerate until serving time.