Add the cold mascarpone cheese, heavy whipping cream, powdered sugar, 1 cup pistachio cream, and vanilla extract to a large mixing bowl.

Beat with an electric mixer on medium-high speed until the pistachio mascarpone mixture becomes thick, smooth, and fluffy and holds stiff peaks. Avoid beating longer than necessary once stiff peaks form.

Combine the cooled espresso or strong coffee with the additional 2 tablespoons of espresso in a shallow bowl.

Quickly dip half of the ladyfingers into the coffee, allowing approximately one second per side. Do not leave them submerged, or they may become too soft.

Arrange the dipped ladyfingers in an even layer across the bottom of a 9x13-inch dish.

Spread half of the pistachio mascarpone filling evenly over the ladyfingers.

Dip the remaining ladyfingers briefly into the coffee and arrange them in a second layer over the filling.

Spread the remaining filling evenly over the biscuits. For a decorative finish, transfer the final portion of cream to a piping bag fitted with a large round or star tip and pipe it over the surface.

Cover the Pistachio Tiramisu tightly and refrigerate for at least 6 hours. For the best texture and flavor, refrigerate it overnight.

Shortly before serving, gently warm ¼ cup pistachio cream until it is easy to drizzle. Drizzle it across the chilled tiramisu and finish with chopped pistachios.

Slice and serve chilled.