1 cup unsalted pistachios (shelled and ground)1 cup mascarpone cheese1 cup heavy whipping cream½ cup granulated sugar or coconut sugar1 cup brewed espresso (cooled)2 tablespoons coffee liqueur (optional)Ladyfinger cookies (about 24 pieces)A pinch of saltExtra ground pistachios for garnish In a large mixing bowl, combine the mascarpone cheese, heavy whipping cream, granulated sugar, and a pinch of salt. Using an electric mixer, beat until the mixture is smooth and creamy. This should take about 3-5 minutes.Gently fold the ground pistachios into the creamy mixture.In a shallow dish, combine the cooled espresso with coffee liqueur (if using). Mix gently.Quickly dip each ladyfinger into the espresso mixture and layer half at the bottom of your serving dish.Spread half of the pistachio cream mixture over the first layer of ladyfingers.Repeat with another layer of dipped ladyfingers and the remaining pistachio cream mixture.Cover the dish with plastic wrap and refrigerate for at least 1 hour. Before serving, garnish with additional ground pistachios. 