Pistachio Coffee Layers (Print Version)

# Ingredients:

→ Dessert Base

01 - 180g granulated sugar
02 - 2 teaspoons of vanilla essence
03 - 180ml water from canned chickpeas (aquafaba)
04 - 20g plain or vanilla non-dairy yogurt
05 - 80g shelled pistachios, finely blended into powder
06 - 300g regular-purpose flour
07 - 12g tartar powder
08 - 60ml vegetable oil (sunflower works great)
09 - 2 teaspoons baking powder
10 - 80g creamy coconut layer

→ Cream Filling

11 - 80g nutty pistachio spread
12 - 350g silken tofu, drained
13 - 170g spreadable plant butter
14 - 230ml plant-based whipping cream
15 - 160g fine sugar
16 - 120g dairy-free yogurt (plain or vanilla flavor)
17 - 2 small spoons of vanilla essence

→ Garnishes

18 - Prepared coffee (cooled and brewed)
19 - 200ml plant-based whipping cream
20 - 40g silky pistachio butter
21 - Crushed pistachios for topping

# Instructions:

01 - Turn the oven dial to 180°C with the fan setting on. Place non-stick paper over 2 trays. You need 3–4 trays in total, but bake them one after the other.
02 - Put aquafaba in a mixing bowl and switch on a whisk at a slow setting. Add tartar powder as it mixes. Use a handheld or stand mixer (balloon whisk attachment) at high power for 5–8 minutes until gentle peaks appear.
03 - While whipping, gradually shake sugar into the soft foam. Keep mixing on high for 5–8 minutes until peaks that hold stiffly form. Flip the bowl upside-down to test — it shouldn’t budge.
04 - Mix the yogurt, vanilla, sugar, oil, and coconut cream in a different bowl. Stir until smooth.
05 - Gently fold small portions of the foamy mixture into the wet bowl using a silicone spatula. Don’t rush, this keeps the fluffiness intact.
06 - Through a fine sieve, introduce the flour, powdered pistachios, and baking powder. Carefully mix without stirring aggressively — stop when there’s no dry material visible.
07 - Scoop the batter into a piping bag fixed with a large circular nozzle. Pipe logs roughly 10cm long and a bit thick (around 4cm wide). Spread them with enough space, as they grow while baking.
08 - Put one tray in the middle oven rack and bake for 15 minutes. You’re done when edges turn light brown. Keep watch so the cookies don’t burn.
09 - Leave the baked fingers on their tray to firm up. Then move them carefully to a wire rack until cold.
10 - Store the finished cookies in an airtight box where it’s cool and dry. Use them in 1–2 days so they stay crispy.
11 - Blend tofu, pistachio spread, sugar, dairy-free butter, yogurt, and vanilla in a strong blender. Keep blending for a minimum of 5 minutes until silky smooth.
12 - Beat the plant-based cream in a stand mixer (balloon whisk) until it forms stiff peaks.
13 - Slowly mix the pistachio blend and whipped cream by folding them together. Be careful not to lose the fluffiness.
14 - Stir hot water with coffee granules until dissolved. Let it cool to lukewarm before dipping.
15 - Quickly dip each cookie in the coffee soak (don’t leave them too long or they’ll get soggy). Form a single layer at the base of a rectangular dish.
16 - Use a wide spatula to evenly cover the first layer of cookies with creamy filling. Spread to all edges.
17 - Repeat dipping cookies, then spreading cream. Go until all elements are used.
18 - Place the dish in the fridge for a minimum of one hour before adding toppings.
19 - Whip plant-based cream until airy and fluffy. Spread it over the top layer so it’s completely smooth.
20 - Drizzle thin pistachio butter lines across the surface. Drag a toothpick through them for a cool feather design. Sprinkle pistachios around for the finishing touch.
21 - Refrigerate for a good 6–8 hours or overnight, so everything firms up and blends together.
22 - Cut portions using a sharp knife you clean after every slice. Use a flat spatula to carefully lift out pieces (especially the first one).

# Notes:

01 - Letting the dessert rest in the fridge overnight gives the best structure and flavor.
02 - Want coconut cream? Chill coconut milk cans overnight, then scoop the thickened part.
03 - Choose a dairy-free cream made from oat, soy, or coconut for whipping.
04 - A tiny drip of green food dye (vegan-certified) adds a pistachio vibe.

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