First I made the Sponge Cake or if you prefer you can use lady fingers. Let the cake cool completely then slice into 2 layers.
While the cake is cooling, place the Pistachio Cream and 3-4 tablespoon of milk* to start. in a blender or food processor, blend until completely combined and creamy. If the mixture is too thick then add a little more milk, if too thin then add a little more pistachio cream.
*Add milk only if your pistachio cream is overly thick, if it's already creamy then just spread it on the layers and continue with the recipe.
Once the cake is cool, cut the cake into two layers, place one layer on a plate, drizzle with 2-3 tablespoons of milk, spread with half the pistachio cream, then refrigerate while you are making the mascarpone filling. If you use lady fingers then quickly roll the cookies in the milk, do not soak them or they will fall apart and you will have a soupy dessert.
MASCARPONE WITH AN EGG
In a large bowl beat together the egg and sugar until frothy, then add the cream and mascarpone and beat until you have reached the desired thickness. I usually go quite thick on my tiramisu.
MASCARPONE WITHOUT AN EGG
In a large bowl add the powdered sugar, cream and mascarpone beat until you have reached the desired thickness.
Remove the cake from the fridge and top with half the mascarpone filling, place the 2nd layer on top, spread with the remaining pistachio cream and the remaining mascarpone cream. Refrigerate for at least 3-4 hours or even over night. Sprinkle with chopped pistachios if desired before serving.