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Preheat your oven to 350°F (175°C).
Line a 9×13-inch baking dish with parchment paper.
In a bowl, mix flour, ground pistachios, baking powder, and salt.
Beat the egg yolks with half of the sugar until fluffy. In another bowl, beat the egg whites until soft peaks form, then gradually add the remaining sugar and beat until stiff peaks.
Gently fold the yolk mixture into the whites, then gradually sift in the dry ingredients, folding gently.
Pour the batter into the prepared dish and bake for 20-25 minutes. Allow to cool completely.
In a bowl, whisk together mascarpone, heavy cream, powdered sugar, and vanilla extract until smooth and thick.
Mix espresso and non-alcoholic coffee syrup. Cut the sponge cake into layers.
Brush each layer of the sponge with the espresso mixture.
Spread a layer of mascarpone cream between each layer of sponge.
Cover the top with a final layer of cream and dust with cocoa powder.
Sprinkle chopped pistachios over the top for garnish.
Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.