Whisk evaporated milk, sweetened condensed milk, and heavy cream in a bowl to create the three-milk mixture. Add a small amount of cardamom powder (if using) and adjust the flavor to your liking.
In a clean dish (7×11″ used here), tightly stack ladyfingers to form one layer. Trim ladyfingers to fill any gaps.
Use a ¼ cup measure to drench the ladyfingers with half of the milk mixture. Don’t worry about it looking like a lot; the ladyfingers will absorb the milk.
Wait 10-20 minutes for the ladyfingers to soak up most of the milk mixture.
Repeat with a second layer of ladyfingers.
Place the dish in the fridge for approximately 2 hours.
Whip up heavy cream to stiff peaks.
Spread half of the heavy cream on top of the ladyfingers, using an offset spatula to even it out.
In the other half of the cream, add food color if desired. Transfer to a piping bag and decorate as you please.
Add crushed freeze-dried strawberries and chopped pistachios for the finishing touch.
Serve and savor!