In a food processor, add cottage cheese, mascarpone, pistachio butter and vanilla extract. Process until smooth. Taste and adjust sweetness, as desired. Feel free to add 1-2 tbsp of maple syrup for more sweetness if the pistachio butter isn't sweet enough. Transfer to a bowl.

Add coffee to a bowl and take out a square dish (I used ~32 oz, 6x6’). Measure the cookies so ~4 fit into the the dish, trimming if necessary to fit.

Dip lady fingers one by one into the cold coffee, coating completely but quickly. Place in a single layer into loaf pan, top with 1/3rd of cottage cheese mixture and smooth over with a spatula. Repeat with 2 more layers. Top with finely chopped pistachios.

Wrap the container tightly and refrigerate for at least 4 hours, ideally overnight.