• Add the espresso to a shallow dish, and add 4 tablespoon of sugar. Mix well. Set aside.

Make the Pistachio Mascarpone Cream

• Separate the egg yolks from the egg whites. Place the egg yolks in the bowl of a stand mixer.
• Using the stand mixer fitted with the whisk attachment, start whisking the egg yolks on medium speed. Add in 1.25 cups of sugar. Keep mixing until egg yolks are a light yellow colour, almost a custard consistency.
• Add the mascarpone in, mix again until well incorporated. Add the pistachio cream and mix once more.
• Using a hand mixer, beat the egg whites until stiff peaks form.
• Add the egg whites to the pistachio cream, and using a spatula, gently fold them in. The pistachio tiramisu cream is ready.

Assemble the tiramisu

• Dip the ladyfingers in coffee, and arrange them in a single layer in a 9x13 inch baking dish.
• Pour in half the pistachio cream over the ladyfingers, and smooth over with a spatula.
• Add another layer of espresso-soaked ladyfingers, and top with the rest of the pistachio cream.
• Cover the tiramisu with cling wrap and place in the fridge for at least 6 hours to set (overnight is great!)
• When ready to serve, top the tiramisu with chopped pistachios. Serve, and enjoy!