Brew the espresso or strong coffee and allow it to cool completely.

Add the cold mascarpone, cold heavy whipping cream, powdered sugar, pistachio cream, and vanilla extract to a large mixing bowl.

Using an electric mixer, beat on medium-high speed until the mixture becomes thick, smooth, and fluffy and holds firm peaks. Avoid excessive beating once the desired consistency has been reached.

Pour the cooled espresso into a shallow bowl. Stir in the non-alcoholic coffee syrup, if using.

Quickly dip half of the ladyfingers into the coffee, approximately 1 second per side. Do not soak them for too long or they may become mushy.

Arrange the dipped ladyfingers in a single, even layer across the bottom of a 9-by-13-inch dish.

Spread half of the pistachio mascarpone filling evenly over the ladyfingers, smoothing it gently to the edges.

Dip the remaining ladyfingers briefly into the coffee and arrange them over the mascarpone layer.

Spread the remaining filling evenly over the top. For a decorative Pistachio Tiramisu, transfer some or all of the final layer to a piping bag fitted with a large round or star tip and pipe it over the ladyfingers.

Cover the dish tightly and refrigerate for at least 6 hours. For the best texture and flavor, refrigerate overnight.

Shortly before serving, gently warm ¼ cup pistachio cream until it is fluid enough to drizzle. Let it cool slightly before drizzling it over the chilled tiramisu.

Sprinkle generously with chopped pistachios, slice, and serve chilled.