Begin by crushing the digestive biscuits into fine crumbs using a food processor or a rolling pin. Mix the crumbs with melted butter until well combined. Pack the mixture into the bottom of individual serving cups for about 10-15 minutes.

In a mixing bowl, whip the heavy cream with an electric mixer until soft peaks form, about 3-5 minutes. Gently fold in the raspberry puree.

Add a generous layer of pistachio cream over the base in each serving cup, followed by raspberry compote, and finally spoon the raspberry mousse on top.

Cover each cup with plastic wrap and refrigerate for at least 2 hours, allowing the mousse to set.

Carefully remove the mousse cakes from their cups and top each with fresh raspberries and crushed pistachios before serving.