Add the mascarpone cheese, sugar, salt and vanilla to a bowl. Whisk on low speed for just 1-2 minutes until the mixture looks creamy - don't overmix. Scrape the bowl.

Add the pistachio cream and whisk for just a few seconds until combined. Don't overmix and scrape the bowl again.

Separately, whisk the heavy cream until it thickens up and starts to form ripples (soft peak stage). Don't whip to stiff peaks!

Add the heavy cream to the rest of the mixture in 2 additions, and use a rubber spatula to very slowly and gently fold it in.

If it looks slightly grainy, add 2-4 tablespoon heavy cream (liquid, not whipped) and gently fold it in.

To assemble, first add a layer of ladyfingers in your serving pan. Dip the ladyfingers in the coffee for just 2 seconds each and arrange them tightly in the bottom of the pan.

Add half of the pistachio mascarpone cream and spread it out evenly.

Repeat with another layer of ladyfingers soaked in coffee.

Spread on the remaining pistachio mascarpone cream. If you'd like, you can also pipe it on with any piping tip of choice to give the tiramisu a finished look.

Cover with cling wrap and refrigerate for 6 hours or overnight.

Dust with cocoa powder before serving. Slice, serve and enjoy!