In a large bowl, beat the heavy cream, sugar, and vanilla extract until soft peaks form.
In another bowl, add the pistachio paste together with a few tablespoons of previously whipped cream.
Mix well.
Add the mascarpone cream and mix again.
Then add the remaining whipped cream, mix with a spatula gently using slow bottom-up movements.
In the third bowl, mix the coffee, 2 tablespoons of sugar, and the liqueur.
Soak each Savoiardi biscuit in the coffee and transfer them into a dish, then add half of the cream and smooth it out.
Again a layer of Savoiardi biscuits, finally add the remaining cream, level the surface, and refrigerate for 2 hours.
Before serving, sprinkle with finely chopped pistachios.
Enjoy!
