Brew the coffee and let it cool to room temperature.
In a large mixing bowl, combine the mascarpone cheese and pistachio paste. Beat with an electric mixer until smooth and well-blended.
In a separate bowl, whip the whipping cream until soft peaks form. Add powdered sugar and vanilla extract, and continue to beat until stiff peaks form.
Gently fold the whipped cream into the pistachio mixture until fully combined, being careful not to deflate the whipped cream.
Quickly dip each ladyfinger into the cooled coffee, ensuring they are soaked but not too soggy.
Arrange ta layer of soaked ladyfingers at the bottom of a dish. Spread half of the pistachio cream mixture over the layer of ladyfingers. Add another layer of coffee-soaked ladyfingers on top of the pistachio cream. Spread the remaining pistachio cream mixture over the second layer of ladyfingers.
Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight.
