Whip the cream by pouring double cream into a large mixing bowl and whipping on medium speed until soft peaks form, about 3-4 minutes. Fold in mascarpone cheese, pistachio cream, a splash of vanilla extract, cornflour, and milk powder until smooth.

Prepare the espresso and let it cool slightly for about 5 minutes. Dip each cake rusk into warm espresso quickly and lay flat on a serving dish.

Spread half of the pistachio mascarpone mixture over the first layer of soaked biscuits evenly using a spatula.

Repeat by soaking the remaining cake rusk in espresso and layering them on top, then finish with the remaining pistachio mascarpone cream.

Cover with plastic wrap and refrigerate for at least 6 hours or overnight to allow flavors to meld and set.

Before serving, sprinkle ground pistachios on top. Slice into portions and serve chilled.