Preparation

• Beat eggs and sugar until light and creamy.
  Stir in the remaining ingredients until smooth.
  Preheat pizzelli maker.
  Spoon 2 tablespoons of batter onto the center of the baking surface of the pizzelli maker. Close the cover. Bake for about a minute.
  Cookies are baked when golden brown.
  While wafer is hot, shape into cannoli shells. Store in an airtight container.
  Filling:
  Whip the chilled cream until stiff peaks form. Add the powdered sugar. Whisk the mascarpone and gently fold in the whipped cream.
  Scoop filling into a piping bag fitted with a tip to fill each shell. Sprinkle chopped pistachios over each end of the filled cannoli and dust with powdered sugar.