1-Brew 1 cup of coffee, then stir in 1/4 teaspoon almond extract and 1 tablespoon rum (if using); set aside to cool.

2-Separate the 4 large eggs. Beat the egg whites with half of the 2/3 cup granulated sugar until stiff peaks form.

3-In another bowl, beat the egg yolks with the remaining half of the 2/3 cup granulated sugar until fluffy and pale yellow. Add the 16 ounces cold mascarpone and mix until smooth.

4-To the egg yolk mixture, add 1/3 cup pistachio cream, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract; combine well.

5-Gently fold half of the egg yolk mixture into the beaten egg whites, then fold in the remaining yolk mixture, taking care not to deflate it.

6-Quickly dip the ladyfingers from the 7-ounce package into the coffee mixture on both sides and arrange in a single layer in a 9×9-inch pan.

7-Spread half of the mascarpone mixture over the ladyfingers. Add another layer of dipped ladyfingers, then top with the remaining mascarpone mixture.

8-Sprinkle the top with 1/3 cup finely chopped pistachios.

9-Refrigerate for at least 4 hours or overnight before serving.