Whisk together cream, powdered sugar, and mascarpone cheese.
Gently fold in pistachio butter and whipped egg whites.
Layer the bottom of a dish with ladyfingers soaked in coffee.
Spread a layer of the pistachio cream mixture over the ladyfingers.
Repeat the layers and refrigerate for 2 to 3 hours.
Serve chilled and enjoy the creamy, pistachio-flavored tiramisu.
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