In a mixing bowl, place the two whole eggs and two egg yolks, and 8 tablespoons sugar. Mix the mixture until stiff peaks form. Whisk in mascarpone cheese.

In a separate bowl, whip cream, 2 tablespoons sugar, and a pinch of salt.

Combine egg and cream mixtures and mix until smooth. Mix in 2 tablespoons pistachio liqueur.

In a separate bowl, mix 2 cups espresso, 2 tablespoons sugar, and 6 tablespoons pistachio liqueur. 

Working quickly, dip half of the lady fingers one-by-one, into the espresso liquid and place them in the bottom of a 9”x13” baking dish. Spread half of the mascarpone mixture over the lady fingers. Repeat the process to form a second layer.

Grate/chop the chocolate over the top. Sprinkle with chopped pistachios.

Refrigerate 8 hours or overnight.

*Raw Egg Reminder: Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially if you have certain medical condition.