For this recipe you can use either a Sponge Cake or Lady Fingers.
Make the pistachio cream filling.
Place one layer on a plate drizzle with milk then spread with half the pistachio cream, refrigerate while you make the marcarpone filling.
Make the Mascarpone Cream Filling.
Remove the layer from the fridge and top with half the mascarpone cream, repeat with the 2nd layer. Refrigerate the cake for at least 3 hours before serving.