Begin by boiling 1 cup of water and then dissolving 2 tablespoons of instant coffee granules in it. If you’re using coffee liqueur, stir in 2 tablespoons now. Once mixed, set the mixture aside to cool slightly.

In a large mixing bowl, combine 1 cup of mascarpone cheese and 1 cup of heavy cream. Using an electric mixer, whip them together on medium speed for about 3-4 minutes until the mixture is smooth and fluffy. Gradually add 1/4 cup of sugar, and continue mixing until soft peaks form.

Take your cooled coffee mixture and prepare a shallow dish. Quickly dip each ladyfinger into the coffee mixture for about 1 second to avoid sogginess, then arrange them in a single layer at the bottom of the dish. Spread half of the cream mixture over the ladyfingers and sprinkle a layer of roughly chopped pistachios before repeating the process.

Continue layering the dipped ladyfingers followed by the remaining cream mixture, finishing with the cream layer on top. Cover the dish with plastic wrap and refrigerate for at least 4-6 hours, or overnight if possible.

When ready to serve, remove the tiramisu from the refrigerator and garnish the top with a generous sprinkle of crushed pistachios. Cut into squares or scoop into elegant dessert glasses for individual servings.