Pour 30 ml of Cointreau in the mascarpone. Mix well. Add the whipped cream to Mascarpone mixture- flavored with the sugar, vanilla extract and the remaining Cointreau.
Divide the cream into glasses, make layers: place the sponge fingers onto cream, sprinkle with passion fruit juice. Continue layering on, until the cream, fruit juice, and the lady finger run out.
Place tiramisu into the fridge for 8 hours.
When serving, decorate with finely cut mango, grate some white chocolate on the top and sprinkle with the chopped pistachios.