In a mixing bowl, whisk together whipping cream (250 ml) and cream cheese until you get a smooth mixture.
Add powdered sugar, pistachio paste, vanilla extract, sea salt, and whisk together until you get a nice and smooth mass.
Once your pistachio mousse is ready, put it in the fridge to cool it down.
Meanwhile, to make the pink crumbles put the pink biscuits in a separate bowl and crush them with the bottom of a clean glass.
To assemble your pistachio martini dessert, arrange all the ingredients in small bowls, next to the martini glass.
To make the layers, I used pink crumbles, pistachios, whipped cream, and pistachio mousse. I started with pistachios and pink crumbles as my first layer at the bottom of the martini glass. Then, I added pistachio mousse as the second layer.The third layer was the whipped cream, and the fourth layer was another layer of the pistachio mousse.You can rearrange the layers as you like, just make sure to add the pistachio mousse as the last top layer if you want to decorate it as in the picture.
Now, flatten the top layer of the mousse with a knife.
For the topping, start with a row of blueberries in the middle of the dessert. Then, start adding extra rows from both sides by using the pink crumbles, chopped pecans, shredded coconut, and chopped pistachios.