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Make the white Lebanese coffee by bringing the water and orange blossom to a boil. Set aside to cool.
Make the cream by combining cream, sugar, vanilla extract and orange blossom and whisking until it has whipped cream texture.
Add in the mascarpone and mix well until silky smooth.
Soak your lady fingers for half a second in the Lebanese white coffee and layer in a bowl/pyrek/cake tray.
Follow with ½ inch thick layer of the cream and a sprinkle of crushed pistachios.
Repeat this process one more time and cool the tiramisu for minimum 3 hours for best result.