Slice each ladyfinger into three equally-sized pieces. Set aside.
In a medium bowl, use a hand mixer to beat egg whites to stiff peaks. Set aside.
In a large bowl, beat together egg yolks and sugar together until combined.
For each of the 2 trifle bowls:Add mascarpone to bowl of egg yolk mixture and beat to combine. Fold in egg whites until just combined and no white streaks remain. Divide equally between two small bowls.
Arrange one of the sliced ladyfingers in a single layer in the bottom of trifle dish. Pour 1 tablespoon of liqueur over ladyfingers (you want to coat them so they soak it up). Now pour 1 tablespoon espresso over them as well.
From one of your divided mascarpone mixtures, cover the ladyfingers with ⅓ of the mixture. Top with ½ tablespoon grated chocolate and ½ tablespoon cocoa/espresso powder mixture.
Repeat steps #5 and 6 twice more to form three layers in total.
Serve immediately, or let set in fridge for up to 5 days (covered with plastic wrap) before serving. Enjoy!
I use 10 ounce trifle bowls similar to these, so you may need to adjust the number of layers depending on the size of the serving bowls you're using.