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In a large mixing bowl, combine the mascarpone cheese and granulated sugar. Mix on low speed until just combined.
Add 2 tablespoons of pistachio cream, heavy cream, and vanilla extract. Continue mixing on low speed until well combined.
Gradually increase the speed every minute, ensuring the heavy cream whips up nicely and avoiding over-beating. Stop as soon as the mixture thickens to medium peaks to prevent separation.
In a small deep bowl, mix the ¾ cup chilled espresso and 2 tablespoons of pistachio cream.
Dip each ladyfinger into the espresso mixture and place them in a 9x9 baking dish to form a layer.
Spread half of the mascarpone whipped cream mixture over the ladyfingers.
Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Refrigerate overnight to allow the flavors to meld.
Before serving, top with crushed pistachios.