In a large mixing bowl, whisk the cream and icing sugar until soft peaks form. Fold in the mascarpone and pistachio paste until just combined.

Pour the coffee into a shallow dish and dip the sponge fingers for a couple of seconds on each side, ensuring they absorb the coffee but don’t become soggy. Arrange them in a single layer at the base of a serving dish.

Spread half of the pistachio-cream mixture over the sponge fingers.

Add another layer of coffee-soaked sponge fingers on top, followed by the remaining pistachio-cream mixture.

Pipe extra pistachio paste over the top and use a toothpick to create a decorative marbled effect.

Cover and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to develop.

Before serving, remove from the fridge for 20 minutes, sprinkle with chopped pistachios, and enjoy!