Gluten-free Pistachio Tiramisù

For 70 servings

Prepare the almond cake according to the instructions on the package. Roll out the dough into a rectangular tin. Bake and allow to cool. Cut into strips about 1 cm high.  Dissolve the Tiramisu preparation in a bowl with one part milk. Add the remaining milk to the cream and whip in the planetary mixer at medium speed for 3-4 minutes. Add the pistachio paste and transfer to a pastry bag. Arrange the strips of almond cake on the bottom of the small glasses, moisten with coffee and fill with pistachio tiramisu. Continue the layers alternating the ingredients with dark chocolate chips and pistachio grains. Allow to rest for at least 2 hours in the refrigerator before serving. Garnish with dark chocolate chips and pistachio grains.