In an 8” round springform pan or trifle bowl, layer the chocolate ladyfingers to cover the bottom. Cut as needed to fill in the space.
Mix instant espresso powder with hot water and generously brush half of the mixture over chocolate ladyfingers.
Using hand mixer and whisk attachment, whip cold heavy whipping cream in a metal bowl to form peaks.
Whip powdered sugar, vanilla extract and liqueur into the whipped cream, until just combined.
Add mascarpone by the spoonful and slowly whip into the whipped cream.
Set aside half of the whipped cream mixture to reserve for the 2nd layer.
By hand, stir the cocoa powder into the whipped cream mixture for the 1st layer.
Spread chocolate whipped cream mixture over the chocolate ladyfingers.
Sprinkle 1 oz of the grated bittersweet chocolate over the chocolate whipped cream.
Layer the classic lady fingers over the chocolate whipped cream. Cut as needed to fill in the space.
Generously brush remaining espresso mixture over classic ladyfingers.
Spread the whipped cream mixture that was set aside over the top of the classic ladyfingers.
Cover and refrigerate for 12-24 hours.
Gently run knife along the edge to separate from pan or bowl. If using a springform pan, remove the outer piece.
Garnish with remaining grated/shaved chocolate and serve if using trifle bowl, pie or square pan. Follow directions for “frosting” if a springform pan was used.