8. Brush each layer with the espresso mixture. Spread a layer of mascarpone cream between each layer of sponge.
9. Cover the top with a final layer of cream and dust with cocoa powder.
10. Sprinkle chopped pistachios over the top for garnish.
11. Refrigerate for at least 4 hours, or overnight, to allow the flavors to meld.
A Prep Time: 20 mins | Cooking Time: 25 mins | Total Time: 4 hrs 45 mins | Kcal: 350 | Servings: 8
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