Chill your tools: Place your mixing bowl and whisk attachment in the freezer for 10 minutes. Cold equipment helps the cream whip faster and stay stable.

Make the espresso dip: In a shallow bowl, combine the cooled espresso with liqueur (if using). Set aside.

Whip the cream: In the chilled bowl, whip the heavy cream to medium-stiff peaks. Don’t overbeat. Transfer to the fridge.

Make the pistachio mascarpone: In a separate bowl, beat mascarpone, powdered sugar, vanilla, almond extract (if using), pistachio paste, and a pinch of salt until smooth and fluffy, about 30–60 seconds. Avoid overmixing.

Fold gently: Using a spatula, fold the whipped cream into the pistachio mascarpone in two additions. Keep the mixture light and airy. Taste and adjust sweetness if needed.

Prep the ladyfingers: Snap or cut ladyfingers to fit your cups if necessary. Quickly dip each piece in the espresso mixture—1–2 seconds per side. They should be moist, not soggy.

Layer the cups: Add a small spoonful of pistachio cream to the bottom of each cup. Add a layer of dipped ladyfingers. Spoon or pipe another layer of cream. Repeat layers if your cups are tall, ending with cream on top.

Top with pistachios: Sprinkle a thin layer of finely ground pistachios over the top. Add chopped pistachios for crunch. Dust lightly with cocoa powder if you like, and finish with chocolate shavings.

Chill to set: Cover and refrigerate for at least 4 hours, or overnight for best flavor and texture. The layers meld, and the cream firms up beautifully.

Serve: Right before serving, add a few extra chopped pistachios for color and crunch. Enjoy cold.