Brew a cup of your favorite coffee and allow it to cool completely. Once cooled, mix in 2 tablespoons of milk to gently soften the ladyfinger cookies without overpowering their texture.
In a chilled mixing bowl, pour in the heavy whipping cream and add powdered sugar. Begin whipping on medium speed until soft peaks form. Add the rosewater and continue whipping until stiff peaks develop. Set aside in the refrigerator.
In another bowl, combine the mascarpone cheese with the unsweetened pistachio paste. Gently fold the rose whipped cream into the mascarpone mixture until fully incorporated and smooth, being careful not to deflate the whipped cream.
Quickly dip each ladyfinger cookie into the coffee mixture, ensuring they absorb some liquid but don’t become soggy. Lay half of the soaked ladyfingers in the bottom of your serving dish or divide between individual glasses.Spread half of the pistachio mascarpone mixture evenly over the ladyfingers. Repeat with the remaining ladyfingers and mascarpone mixture, creating two luscious layers. Sprinkle crushed pistachios generously over the top layer. Dust with cocoa powder using a sifter for a delicate, even finish. Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours—overnight is best—to allow the flavors to meld beautifully.
