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In a large mixing bowl, whip the double cream until soft peaks form. Add the mascarpone, icing sugar, and vanilla extract, then continue to whip until smooth and fluffy.
Tear the pavlova into bite-sized pieces and layer it at the bottom of a large trifle bowl.
Drizzle with the orange liqueur, if using.
Layer half of the whipped cream mixture on top of the pavlova.
Scatter half of the fresh berries over the whipped cream.
Repeat the layering process with the remaining pavlova, whipped cream, and berries.
Finish by garnishing with crushed pistachios and fresh mint leaves.
Chill in the fridge for at least 2 hours before serving to allow the flavors to meld.