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–+ servings
Total Time :3 hours
Servings: 12

INGREDIENTS
 

  • 8.5 ounces/240 grams chocolate tea biscuits
  • 2 cups/500 milliliters heavy whipping cream, cold
  • ½ cup/120 milliliters whole milk
  • 3.4 ounces/96 grams instant vanilla pudding mix
  • 2 tablespoons pistachio butter
  • 1 cup/240 milliliters strong coffee, prepared with 1 to 2 teaspoons instant coffee and hot water, cooled

Ganache:

  • 9 ounces/250 grams white chocolate, chopped
  • ¾ cup/200 milliliters heavy whipping cream
  • 2 tablespoons pistachio butter

INSTRUCTIONS

  • In a large mixing bowl, combine the heavy cream, milk, vanilla pudding mix, and pistachio butter. Whip with a hand mixer or stand mixer on high speed until stiff peaks form. Taste and add more pistachio butter if desired.
  • Line a 9x9-inch/20x20 cm square baking dish with parchment paper, allowing some overhang on all sides for easy removal.
  • Working one at a time, dip each biscuit quickly into the cooled coffee. Arrange a single layer of dipped biscuits in the base of the prepared dish.
  • Spread one-third of the pistachio cream evenly over the biscuits, smoothing with an offset spatula. Repeat twice more, layering dipped biscuits and cream, ending with a final layer of cream on top. Refrigerate the assembled cake for 1 to 2 hours, until the layers are firm.
  • To make the ganache, combine the white chocolate, heavy cream, and pistachio butter in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and the ganache is smooth. Let cool slightly.
  • Pour the ganache over the chilled cake, spreading it gently with a spatula. Return the cake to the refrigerator for at least 1 hour, or until fully set.
  • Use the parchment paper to lift the cake out of the pan. Slice into squares and serve cold. Store leftovers in an airtight container in the refrigerator for up to 3 days.