Prepare the Coffee Base:

1. Begin by brewing strong coffee using your preferred method. Once ready, transfer it to a wide, shallow bowl to cool completely. 

Create the Pistachio Mascarpone Cream:

1. In a large mixing bowl, gently combine the room-temperature mascarpone cheese with the pistachio spread. Use a spatula in a folding motion until you achieve a smooth, homogenous mixture with no streaks. 
2. In a separate, completely clean and dry bowl, pour in the cold heavy whipping cream.
3. Using an electric mixer or whisk, beat the cream until it thickens and soft peaks form. The cream should hold its shape but still have a slight curl at the peak.
4. Gently fold the whipped cream into the mascarpone-pistachio mixture in two batches.
5. Use a light hand and a folding motion to maintain the airy texture. Set the completed filling aside.

Assemble the Layers:

1. Have your springform pan ready. Working one at a time, quickly dip each ladyfinger into the cooled coffee for 1-2 seconds per side. You want them moistened but not soggy.
2. Arrange a single layer of the coffee-soaked ladyfingers in the bottom of the pan.
3. Spread half of the pistachio mascarpone cream evenly over the ladyfingers.
4. Add a layer of pistachio spread and spread it. Sprinkle a generous amount of crushed pistachios over this layer.
5. Another layer of dipped ladyfingers and the remaining cream

Set and Serve:

1. Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, or ideally overnight. This allows the flavors to meld and the dessert to firm up for perfect slicing.
2. Just before serving, melt some pistachio spread and add it on top, make sure to spread it all over the top, remove it from the springform pan ring and serve.