In a mixingbowl, beat the mascarpone cheese, pistachio cream, and cardamom powder until smooth and creamy. Taste and check if the cream is sweet enough. You may have to add more pistachio cream depending on how sweet yours is. Once you are happy with the sweetness keep it aside.
In a saucepan, mix together the milk, cocoa powder, sugar and vanilla essence. Use a whisk to combine everything together and bring it to a simmer. Switch off heat and keep aside.
Chop the kadaif into little pieces. In a pan, melt the butter. Add the kadaif and mix it thoroughly. Roast it on low heat, stirring frequently until it is golden and crispy.
Quickly dip each savoiardi biscuit into the prepared chocolate milk (don’t oversoak them!) and arrange them in a single layer in your serving dish.
Assemble the Layers. Spread half of the mascarpone-pistachio cream over the soaked biscuits. Spread the roasted kadaif in an even layer. Repeat with another layer of chocolate milk soaked biscuits and top with the mascarpone-pistachio cream.
Cover and refrigerate for at least 3 hours (preferably overnight) to let the flavors meld together. Before serving, dust with cocoa powder and garnish with chopped pistachios for the final touch.
