Make the Pistachio Cream:

1. Prepare pistachios: If using raw pistachios, blanch them in boiling water for 2-3 minutes, then remove skins by rubbing with a kitchen towel. Let cool completely.
2. Grind pistachios: In a food processor, pulse pistachios until finely ground (be careful not to make pistachio butter).
3. Heat cream: In a small saucepan, gently heat the heavy cream until it just begins to simmer.
4. Combine: Add ground pistachios, sugar, honey, vanilla, and salt to the warm cream. Stir well.
5. Cook: Cook on low heat for 3-4 minutes, stirring constantly, until mixture thickens slightly.
6. Cool: Remove from heat and let cool completely. For smoother texture, strain through fine-mesh sieve (optional).

Make the Mascarpone Layer:

1. Whip cream: In a large bowl, whip heavy cream to soft peaks.
2. Prepare mascarpone: In another bowl, gently whisk mascarpone until smooth. Add powdered sugar, vanilla, and pistachio paste (if using).
3. Fold together: Gently fold the whipped cream into the mascarpone mixture until just combined. Don’t overmix.

Assembly Options:

Individual Glasses:

1. Layer: Spoon pistachio cream into bottom of glasses
2. Add mascarpone: Top with mascarpone mixture
3. Repeat: Create additional layers if desired
4. Garnish: Top with chopped pistachios and berries

Trifle Style:

1. Base layer: Crumbled ladyfingers or amaretti (optional)
2. Alternate layers: Pistachio cream and mascarpone mixture
3. Finish: Top with garnishes

Elegant Parfait:

1. Pipe: Use piping bags for clean, professional layers
2. Garnish: Finish with whole pistachios and mint