Prepare espresso and allow it to cool.

Whip the heavy cream until soft peaks form.

In a separate bowl, mix mascarpone, sugar, vanilla extract, and salt until smooth.

Gently fold the whipped cream into the mascarpone mixture.

In a shallow dish, combine cooled espresso with a bit of sugar if desired.

Dip ladyfingers quickly into the espresso and layer them in the serving dish.

Spread half of the mascarpone mixture over the first layer of ladyfingers.

Sprinkle half of the crushed pistachios and half of the raspberries on top of the mascarpone layer.

Repeat the process with another layer of dipped ladyfingers, mascarpone, pistachios, and raspberries.

Chill in the refrigerator for at least 4 hours or overnight.

Before serving, garnish with additional pistachios and fresh raspberries.