Mix mascarpone, cream cheese, lemon peel, sugar and vanilla sugar with the whisk of the hand mixer until smooth. Stir in the lemon curd. Halve half of the biscuits and dip in liqueur.
Spread 2-3 tablespoons of Lemoncurd cream on the glass bases. Place 4 half soaked biscuits on each base. Spread 3-4 tablespoons of cream on top. Cut the remaining biscuits in half, dip them in liqueur and pour over the cream. Spread the rest of the cream on the biscuits and spread.
Sprinkle with chopped pistachios.