Pistachio Glass Cake with White Chocolate

For the cream, add all ingredients except vanilla extract to a saucepan and cook over medium heat, stirring constantly, until you reach a thick consistency.

Stir in the vanilla extract and let cool to room temperature, covering the surface with plastic wrap to prevent a skin from forming.

Once cooled, fold in the heavy cream and pistachio paste, then whip everything together with a mixer until smooth and uniform.

Layer the cookies and cream into your serving glasses.