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Prep the Pistachio spread by soaking the jar in a bowl of warm water for 15-20 minutes. Empty the jars into a large mixing bowl and combine with the mascarpone cheese And one pocket of vanillina or one teaspoon of vanilla extract. Set aside.
Add the whipping cream to a separate mixing bowl and mix with an electric hand mixer until stiff peaks form.
using the electric mixer, mix the mascarpone cheese and pistachio spread until combined.
Add the whipped cream to the bowl and mix until combined.
Add the milk to a bowl and stir in the almond and remaining vanillina packet.
Dip the ladyfinger cookies quickly into the milk and line the bottom of a 9x13 inch dish. Add 1/3 of the pistachio cream and top with some crushed pistachios. Repeat 2 more times.
Cover with plastic wrap and refrigerate for at least 4 hours or overnight. Serve chilled.