Preheat your oven to 350°F (175°C). Spread the shelled pistachios on a baking sheet in a single layer and toast them for 8–10 minutes, or until fragrant and lightly golden.

Once the toasted pistachios have cooled, place them in a clean kitchen towel and rub gently to remove the papery skins.

In a food processor, combine the cooled, peeled pistachios with neutral oil and a pinch of salt. Blend on high speed for 5–10 minutes until smooth and creamy.

In a chilled mixing bowl, whip the very cold heavy cream with powdered sugar until soft peaks form, about 3–4 minutes.

Gently fold the cold mascarpone cheese into the whipped cream until just blended.

Add the prepared pistachio paste and vanilla extract to the mixture, folding gently until well combined.

Transfer the Pistachio Cream into an airtight container and refrigerate for at least 30 minutes to chill.