Tres leches has been a staple in my dessert rotation for many years now. It’s always been there as a unaltered classic but this version takes on a different flavor profile by infusing notes of pistachio, toasted milk and coffee. Ground pistachios and toasted milk powder get folded into the sponge cake to add a bit more flavor and dimension. The milk mixture gets flavored with more toasted milk powder and coffee. The frosting is my favorite part, its a whipped cream cheese folded with pistachio butter. It’s so light and ethereal and could just be eaten on its own because it’s that good!