6 shots of espresso
2.5 shots of Chocolate liqueur
1/4 shot of Rum
1 shots of coffee liqueur
3 eggs
24 ladyfingers
8 oz. of mascarpone cheese
3 oz chocolate powder
1/4 cup of bittersweet chocolate chips
1 tablespoons of milk
Whipped cream in for garnish

Pull the shots of coffee, add the rum, coffee liqueur and 3 shots of the chocolate liqueur. Save 2 shots of the chocolate liqueur for later. Set the liquids to the side.

For the mascarpone filling separate the egg yolks from the egg whites. The egg yolks should be mixed with the remaining chocolate liqueur and the sugar. Put the egg yolk mixture in a pan over a water bath. Constantly stir the egg yolk/chocolate liqueur mixture while it is being heated. Heat for about three minutes, until the mixture is light and bubbly.

Take the mixture off of the heat, then immediately mix this with the mascarpone using an electric mixer.

Beat egg whites in a separate bowl until they are stiff. Fold the egg whites into the mascarpone mixture.

Chocolate Drizzle:
In a small glass bowl, pour in most of the chocolate chips (save some for a garnish). Add the milk and microwave for about one minute, until melted. Stir and set to the side.

One at a time, dunk the ladyfingers in the liquid mixture. This will ensure that each ladyfinger receives an equal amount of liquid. Layer them along the bottom of the trifle bowl. Spread approximately half of the filling on top of the ladyfingers. Sprinkle powdered chocolate over this then drizzle the liquid chocolate over this. Repeat for the second layer.

Cover with plastic wrap and refrigerate for 12 hours.

Use whipped cream and some chocolate chips to garnish.