1-Prepare the egg whites and cream: Whisk egg whites with salt until stiff peaks form; set aside. In a separate bowl, whisk the cream to soft peaks; refrigerate until needed.

2-Create the base mixture: Whisk egg yolks, sugar, and vanilla until pale and fluffy. Mix in pistachio paste until smooth. Incorporate mascarpone and Amaretto (or substitute) until combined.

3-Combine the elements: Gently fold whipped cream and egg whites into the mascarpone mixture, being careful to maintain the fluffiness of the mixture.

4-Begin assembly: Spread a thin layer of pistachio cream in a 2.7-liter glass serving dish with lid.

5-Add the biscuit layer: Dip ladyfingers into cold coffee, ensuring you drain excess liquid thoroughly to prevent sogginess, and arrange them over the cream layer.

6-Repeat layers: Repeat the layers (cream, biscuits) two more times. Finish with cream on top and smooth the surface.

7-Cheill to perfection: Refrigerate the tiramisu overnight to allow the flavors to meld and the dessert to set properly.

8-Final touches: When ready to serve, warm the remaining pistachio paste until spreadable; smooth it over the tiramisu. Top with chopped pistachios. Cut into small portions, as the dessert is quite rich.