Preheat your oven to 356°F (180°C). In a large mixing bowl, whisk eggs and sugar together for about 15 minutes until pale and fluffy. Fold in chopped pistachios and sifted flour. Pour into greased cake pan and bake for 20-25 minutes. Cool completely.

In a medium saucepan, combine fresh berries with a sprinkle of sugar, heating until a gentle boil. Reduce heat and simmer for 5-7 minutes. Cool this mixture.

In a mixing bowl, beat egg yolks and sugar until light and creamy. Fold in mascarpone until smooth. In a separate bowl, whip egg whites until stiff peaks form. Gently combine with mascarpone mixture.

Slice cooled sponge cake horizontally into two discs. Soak the first with blood orange syrup, spread half the mascarpone cream, add berry filling, place second disc on top, and spread remaining mascarpone cream. Decorate with fresh berries.