In a large mixing bowl, blend together 1 cup of mascarpone cheese, 1 ½ cups of heavy cream, 2 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Use an electric mixer on medium speed until the mixture becomes smooth and creamy, about 3-4 minutes.

In a shallow dish, pour 1 cup of cooled brewed coffee and stir in coffee liqueur if desired. Let this mixture sit for a minute.

Dip each ladyfinger into the coffee mixture for just 1-2 seconds. Place the dipped ladyfingers in a single layer at the bottom of a rectangular dish.

Spoon half of your cream mixture over the soaked ladyfingers, spreading it evenly with a spatula.

Repeat the dipping process with the remaining ladyfingers, placing them over the mascarpone layer to create a second layer. Spoon the rest of the cream mixture on top.

Cover your dish with plastic wrap and refrigerate for at least 4-6 hours, preferably overnight.

Just before serving, sprinkle ½ cup of crushed pistachios on top, cut into squares and serve.