Separate the eggs, placing the egg whites in the bowl of a stand mixer fit with the whisk attachment, and the yolks in a separate bowl.

Beat the egg yolks with the sugar until fluffy and pale yellow in color. Add mascarpone and mix well again. Separately beat the egg whites until stiff peaks.

Use a rubber spatula to add half of the egg whites to the yolk mixture and gently fold to combine. Repeat the process until both mixtures unify. Be sure to not over mix as this can cause the egg whites to deflate.

Quickly dip the lady finders in the coffee on both sides and place them in a single layer in your desired pan (or cup!). Smooth some mascarpone mixture on top of the lady fingers, add a layer of crushed pistachios, and repeat with another layer of dipped-in-coffee lady fingers. Finish with a layer of mascarpone mixture and dust with cocoa and/or pistachio powder.

Refrigerate for at least 4 hours, ideally overnight, and enjoy!