Prepare the pistachio cream using the shortcut method or by grinding pistachios with oil and icing sugar until smooth.
Dip ladyfinger biscuits in a mixture of strong espresso and rum, then line them in a dish.
Mix mascarpone with double cream and vanilla extract to create a creamy layer for the tiramisu.
Layer the mascarpone mixture over the soaked biscuits, alternating layers until the dish is filled.
Finish with a dusting of cocoa powder and grated dark chocolate on top.
Refrigerate the tiramisu for a few hours to set.
Before serving, sprinkle crushed pistachios over the top for added flavor and texture.
