Steps for Preparation

• In a large mixing bowl, combine mascarpone cheese, heavy cream, sugar, and vanilla extract. Whip until smooth and creamy for about 3-5 minutes.
• In a shallow dish, pour cooled brewed coffee and add coffee liqueur if desired. Stir to combine.
• Quickly dip each ladyfinger into the coffee mixture for 1-2 seconds, then place them in a single layer at the bottom of your serving dish.
• Spread half of the mascarpone mixture evenly over the soaked ladyfingers.
• Sprinkle half of the crushed pistachios over the mascarpone layer.
• Repeat the process with another layer of soaked ladyfingers and the remaining mascarpone mixture.
• Top with the remaining crushed pistachios.
• Cover with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight.
• Serve chilled, scooping out portions gently to maintain layers.