Pistachio Spoon Cookie (Ladyfingers):

1. Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
2. Beat egg whites to soft peaks, gradually adding half the sugar until stiff peaks form.
3. In another bowl, beat egg yolks with the remaining sugar until pale and thick.
4. Fold the egg whites into the yolk mixture gently. Sift in the all-purpose and pistachio flours, folding until just combined.
5. Pipe the batter onto the prepared baking sheet in ladyfinger shapes. Dust with powdered sugar and bake for about 8-10 minutes. Let cool.

Crispy Pistachio Praline:

1. Melt sugar in a pan over medium heat until amber. Stir in pistachios and salt.
2. Pour onto a baking sheet with parchment paper, spreading thinly. Let cool and harden, then break into small pieces.

Pistachio Mascarpone Cream:

1. Whip the heavy cream to soft peaks. In another bowl, mix mascarpone with pistachio paste and powdered sugar until smooth.
2. Fold the whipped cream into the mascarpone mixture gently.

Ganache with Pistachio:

1. Heat the cream until just simmering, then pour over the white chocolate. Let sit for a minute, then stir until smooth.
2. Mix in the pistachio paste. Let cool until thickened but still spreadable.

Assembly:

1. Layer spoon cookies at the bottom of your serving dish.
2. Spread a layer of pistachio mascarpone cream over the cookies.
3. Add a layer of crispy pistachio praline, then a layer of pistachio ganache.
4. Repeat the layers as desired, finishing with a layer of cream.
5. Garnish with crushed pistachios and pieces of pistachio praline.
6. Refrigerate for a few hours or overnight to set before serving.

Enjoy your decadent Pistachio Tiramisu!