Start by creating your base for the Homemade Pistachio Tiramisu. If using sponge cake, bake it according to your recipe and allow it to cool. Alternatively, skip this step for ladyfingers.

Blend the pistachio cream with 3–4 tablespoons of milk until smooth. Adjust with more milk if needed.

Place the first layer of sponge cake or ladyfingers on a serving plate. Drizzle with 4-5 tablespoons of milk or espresso until moistened. Spread half of the pistachio cream mixture on top and refrigerate.

In a separate bowl, beat the optional egg with granulated sugar until frothy. If omitting the egg, mix powdered sugar with mascarpone. Add heavy cream and beat until thick and creamy.

Spread half of the mascarpone filling over the pistachio layer. Add the second layer of sponge cake or ladyfingers, drizzle with more milk, and finish with remaining pistachio and mascarpone mixtures.

Cover and refrigerate for at least 3-4 hours, or overnight.

Before serving, remove the plastic wrap, garnish with chopped pistachios, slice, and enjoy!