• To start, in a large mixing bowl or in the bowl of a stand mixer, add the heavy cream, extract, powdered sugar, mascarpone cheese and 1 cup pistachio cream.
• Using the whisk attachment, beat on medium speed until everything is well incorporated and the cream is stiff peaks. Careful not to over mix, or the cream will separate.

To Assemble The Tiramisu

• First, dip each ladyfinger into the coffee, being careful not to over-dip. This can make them soggy. Layer them in a 9x13 pan to make one flat layer.
• Then, drizzle about 1/4 cup of the remaining pistachio cream on top. If its too thick, mix it with 1-2 tbsp of milk to thin it out.
• Now, add half of the mascarpone cream on top and spread it around evenly.
• Then add a generous layer of finely chopped pistachios.
• Repeat with the soaked lady fingers.
• Top with the remaining 1/4 cup pistachio cream.
• Finally, top with the remaining half of the mascarpone cream.
• Garnish with more chopped pistachios and more pistachio cream. Refrigerate for a minimum of 6 hours, preferably overnight.