Start by melting ¼ cup (45 g) of chopped white chocolate couverture, microwave it in 10-15 second intervals to avoid burning it.

Warm up 1 cup (250 ml) of milk and mix it with the melted chocolate. This will be our milk to soak the ladyfingers.

Whip slightly under 1 cup (230ml) of heavy whipping cream, using a whisk or stand mixer on high speed. It should take about 1 minute and 20 seconds. You want it to be at medium peaks. If you are using a normal hand whisk, whisk vigorously until it reaches that point. Set aside.

In a mixing bowl, combine 2 cups (500 g) of room temperature mascarpone cheese, slightly under 1 cup (100 g) of full-fat room temperature cream cheese, and ½ cup (150 g) pistachio spread. Combine it well with a hard spatula.

Split open two vanilla beans and scrape the beans. Weigh 1 ¼ cups (150 g) of powdered sugar and then sift it over the mixture. Incorporate. Fold in the previously whipped cream until no streaks remain; don’t overmix.

Assemble the tiramisu. Dip 14 ladyfingers into the white-chocolate-milk mixture. Cover the whole bottom of the pan. You might need to cut some pieces to make it fit.

Spread half of the pistachio tiramisu filling. Smooth it out with a large offset spatula. Pour 4 tbsp of pistachio spread all over the top. It doesn’t need to cover everything, but try to make sure it’s not all in the same spot. Sprinkle 3 tbsp of crushed pistachios.

Dip 14 ladyfingers into the white-chocolate-milk mixture and cover the pistachios. Try to follow the same order with the ladyfingers so you don’t have some looking on one side and others on the other side.

Cover with the remaining tiramisu filling. Smooth it out and chill in the refrigerator for at least 8 hours, best overnight.

Before serving, melt in the microwave or in a pan, slightly over ⅔ cup (200 g) pistachio spread. Pour it over the chilled tiramisu, tilt the pan around so it covers all the edges. The cold from the tiramisu will help this layer set in less than 5 minutes. It’s ready to serve.