Prepare the coffee mixture, combining espresso and liqueur if using.

In a mixing bowl, combine mascarpone cheese, heavy cream, powdered sugar, and vanilla. Whip until smooth and creamy.

Fold half of the ground pistachios into the mascarpone mixture, reserving the rest for later garnish.

Dip each ladyfinger briefly into the coffee mixture, then lay them in a single layer at the bottom of a serving dish.

Spread half of the mascarpone mixture over the layer of dipped ladyfingers, followed by half of the raspberries.

Repeat with another layer of dipped ladyfingers, mascarpone, and raspberries once more.

Cover the dish and refrigerate for at least 4 hours, preferably overnight, to allow flavors to meld.

Before serving, sprinkle with additional crushed pistachios and fresh raspberries for garnish.