Whisk the yolks with sugar

• Whisk the egg yolks with the brown sugar until pale and slightly thickened.

Make the pistachio cream

• Add the pistachio paste to the yolk mixture and whisk until smooth.
• Fold in the mascarpone until you get a homogeneous cream.
• Whisk the egg whites to soft peaks and fold them in gently to lighten the cream.

Fill the piping bag

• Transfer the pistachio cream into a piping bag.

Prepare the dipping syrup

• Mix a little vanilla paste with the cognac in a shallow dish.

Assemble the tiramisu

• Dip the biscuits quickly in the cognac mixture and place them in the glasses.
• Pipe a layer of pistachio cream over the biscuits.
• Add a little extra pistachio paste, then a final layer of cream.

Chill

• Place the tiramisu in the fridge to set.

Finish and serve

• Top with crushed pistachios and crushed biscuit before serving.