Whip the cream until it forms soft peaks, then gently fold in the mascarpone, sugar, and vanilla.

Dip each ladyfinger lightly in milk and place them in a dish as the first layer.

Spread half the mascarpone mixture over the ladyfingers.

Add a layer of raspberries and sprinkle with chopped pistachios.

Repeat the layers with remaining ingredients, finishing with mascarpone on top.

Refrigerate for at least 3 hours before serving, so the flavors can settle beautifully.

Before serving, drizzle a little honey on top and scatter more pistachios for that final touch.