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Blend the pistachios into a fine powder.
Soak the dates in hot water for 10 minutes, then drain and blend into a paste.
In a large bowl, beat the cream cheese and mascarpone until smooth.
Add the sugar and vanilla extract and beat until well combined.
Fold in the pistachio powder and date paste until fully incorporated.
Dip the ladyfingers in the espresso or coffee and arrange in a baking dish.
Spread the pistachio-date mixture over the ladyfingers.
Refrigerate for at least 4 hours, or until set.