Mix the mascarpone with the sugar.
Place the pavesini on a flat surface, spread half of them with the cream of pistachio and cover them with a layer of mascarpone.
Quickly dip the pavesini in the milk, one at a time, then dip them in the flour of pistachio.
With the remaining biscuits, cover the filling.
The sweets are thus ready to be placed in the fridge, covered with cling film, for no more than half a day.
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