Tiramisu (shortcut version)

3 cups mascarpone
1 1/2 cups confectioners' sugar
1/4 cup Marsala
3/4 cup double cream
2/3 cups water
5 teaspoons instant espresso
1 store-bought butter pound cake

In a medium bowl, use electric mixer set on medium speed beat the mascarpone cheese, 1 cup confectioners' sugar and marsala until well blended. Add the creme and beat until fluffy, about 1 minute. Set aside.
In a small saucepan over high heat combine water, remaining 1/2 cup of confectioners' sugar and espresso powder. Bring to a boil. Stir occasionally. Remove from heat and cool. Slice pound cake 1/4-inch thick. Have a 2 quart oval or rectangular glass or ceramic dish. Arrange slices of cake in a single layer over bottom of dish. Trimming to fit. Brush half of the cooled espresso mixture over cake. Spread half of the mascarpone mixture evenly over the top. Then repeat and do the second layer.
Brush espresso over cake slices and top with remaining cheese. Cover with plastic and refrigerate until firm. Before serving sift cocoa evenly on top. Use a large scoop to serve on plates.

2 eggs
2 egg yolks
12 T sugar
500 grams marscapone ( I use 8 oz cream and 8 oz ricotta cheese) mix these together softened.
1 cup heavy whipping cream
pinch of salt
Place the 2 eggs and 2 whole yolks in an electric mixer bowl and add 8 T sugar. Beat till mixture forms soft peaks. Whisk in the softened cheese. In a separate bowl, beak the cream with 2 T sugar and fold into the cheese mixture. Chill in frig covered.

½ cup brewed espresso coffee (I sue extra strong coffee)
1 oz dark chocolate
1/4 cup amaretto
1/4 cup kaluah

Melt the grated dark chocolate in coffee, add liqueur.

Spoon a little of the chilled cheese mixture in the bottom of a fancy bowl. A footed compote bowl is a nice presentation. Place one of the cake layers next. Pour half of the syrup mixture on the cake. Spoon in a layer of the cheese mixture. (App 1 to 2 in thick) add the other cake layer, syrup, and cheese. Top with chocolate curls, and garnish with whipped cream. Spoon the trifle into serving dishes.

This could also be assembled in individual parfait dishes. More work.