Food By Maria

0 Using a hand mixer with a large bowl or stand mixer fitted with a whisk attachment, whip the whipping cream until stiff peaks form. Set aside in a different bowl.
1 In the stand mixer bowl or same bowl as the whipped cream was whipped in, whip on medium speed the mascarpone, sugar, pistachio cream and vanilla extract until fully combined - this could take 4-5 minutes.
2 Use a spatula to gently fold the whipped cream into the mascarpone-pistachio cream mixture – add the whipped cream in two additions, folding it in with a spatula so that the whipped cream doesn’t collapse. Set aside.
3 Add cooled brewed espresso to a low bowl and stir in the almond extract.
4 Dip the lady fingers into the cold espresso (a quick dip to get both sides – no more than 1 second per side) and lay them in a single layer on the bottom of a 9x13 inch pan.
5 Spread half of the mascarpone mixture over the layer of ladyfingers, then add another layer of dipped lady fingers. Spread the rest of the mascarpone mixture over the top.
7 Cover with plastic wrap and refrigerate at least 6 hours or overnight.
8 When ready to serve, shave white chocolate finely over top of the tiramisu and then sprinkle over the 1/2 cup chopped or whole pistachios. Cut 12 pieces for serving.