For the dough layer, pour the plant milk and pistachio cream into a pan, heat and stir until smooth. Briefly dip the rusks into the warm plant milk on both sides, allow them to soak up a little and place in the dessert glasses as the bottom layer.

For the mascarpone cream, remove the mascarpone from the fridge and allow to come to room temperature. In the meantime, whip the whipped cream. Add the mascarpone and icing sugar and continue to whip until everything is well combined. Pour the cream into the glasses as a second layer.

For the Dubai pistachio mixture, mix the pistachio cream, tahini and a pinch of salt. Heat a little in a small pan if necessary. Mix with the roasted angel hair. Pour into the glasses as a third layer.

For the topping, melt the chocolate with the coconut oil and pour into the glasses as the top layer. Sprinkle with chopped pistachios and chill in the fridge.