Layer the base of a glass pan or bowl with the coffee syrup soaked sponge fingers. If you want you can even line the glass pan or bowl with a butter paper or parchment paper. Now take half of the mascarpone cheese and cream filling. With a spatula spread it evenly on the sponge fingers.
Cover the bottom of a trifle cup with a single layer of cake pieces or ladyfingers. Drizzle a few tablespoons of the coffee mixture over the cake pieces. Make sure not to drench them, just get them wet. Cover the cake pieces with a layer of the mascarpone mixture. Repeat each layer one more time, filling the dish.
Mix in the whipped cream until just combined. Soak ladyfingers into the coffee and arrange them into a single layer in a 9 by 9-inch serving dish. Spread a third of the cream over the ladyfingers and repeat twice. Dust a generous amount of cocoa powder over the top and refrigerate for at least 12 hours.
To make the zabaione filling, whisk the egg yolks ( set whites aside) and 3/4 cup sugar together in a heatproof bowl ( or double broiler ). Place the bowl over a pot of simmering water and whisk
Beat the egg yolks with the remaining sugar. Then beat the mascarpone with the eggs and sugar mixture to get a lump-free mixture. fold the egg whites little by little into the mascarpone and yolk mixture. soak the ladyfingers with the coffee; they should be soaked yet not soggy.
Pre-heat oven to 375F (190C). Line a baking sheet with parchment paper. Roll out the puff pastry and lightly roll it to even it out. Then cut the sheet in two equal parts, place on the prepared cookie sheet and with a fork prick the dough very well. Brush the dough with milk and sprinkle with the icing sugar. Lhbrm.
