Finely chop the pistachios. Mix pudding powder, 4 tablespoons sugar and 4 tablespoons milk until smooth. Boil up the rest of the milk. Stir in the pudding powder. Boil up again while stirring
Stir the pistachios into the custard
Rinse 4 pudding moulds (approx. 1/8 l capacity) cold. Fill in the pudding. Let it cool down a little, then approx.
Cool for 4 hours
Beat the eggs and 2 tablespoons of sugar in a hot water bath until foamy. Dissolve coffee powder in approx. 2 tbsp. hot water. Beat under the egg foam
Remove the pudding from the rim of the mould with a knife and turn it over onto 4 dessert plates. Spread the coffee foam evenly on the dessert plates. Decorate the pudding with chocolate decoration leaves