In a large mixing bowl, pour in the cold heavy cream and sift in the confectioners' sugar. Using an electric mixer, beat on medium speed until soft, medium peaks form, about 3-5 minutes. Set the whipped cream aside.

In a separate bowl, combine the mascarpone and pistachio cream. Mix thoroughly until smooth and light green with streaks of pistachio, about 2-3 minutes.

Gently fold one-third of the whipped cream into the mascarpone mixture to lighten it. Add the remaining whipped cream and fold carefully until no streaks remain.

Combine the cold espresso and almond extract in a shallow dish. Quickly dip each ladyfinger into this mixture for about 1 second per side, then arrange half of the dipped ladyfingers in a single layer at the bottom of a 13x9 pan.

Spread half of the creamy pistachio mixture evenly over the layer of dipped ladyfingers using a spatula.

Add another layer of quickly dipped ladyfingers on top of the creamy mixture, followed by the remaining pistachio cream mixture, smoothing it out evenly.

Top the dessert with crushed pistachios. Cover tightly with plastic wrap and refrigerate for at least 3 hours, preferably overnight.