Whip the cream with a tablespoon of sugar. When whipping is complete, add the mascarpone.
With a spatula or spoon, then mix the cream of pistachio and place in a sac a poche.
Dip the ladyfingers, one at a time into the milk sweetened with a teaspoon of sugar. and place them on a serving dish next to each other to form the first layer of the cake.
On top of each ladyfinger make five cream tufts using the sac a poche.
Make the second layer: dip the ladyfingers in milk, place them on top of the first layer and finally top with the cream tufts.
Finish with a sprinkling of grains of pistachio.
Refrigerate for a few hours.
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