For the Pistachio Sponge Cake:

• 1 cup all-purpose flour
• 1/2 cup ground pistachios
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 Large eggs separated
• 3/4 cup granulated sugar

For the Mascarpone Cream:

• 1 1/2 cups mascarpone cheese
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

For the Assembly:

• 1/2 cup brewed espresso, cooled1/4 cup coffee liqueur1/2 cup chopped pistachiosCocoa powder for dusting