Blend instant coffee into 1/2 cup hot water in small bowl. Stir to dissolve; set aside to cool. In medium bowl blend mascarpone, sugar, half-and-half and vanilla. Fold in whipped topping.
In trifle dish or deep glass bowl, layer one-third of the cake pieces. Drizzle with 2 tablespoons of the coffee. Spread one-third of the topping mixture over cake layer. Sprinkle with 2 tablespoons of the grated chocolate. Repeat layers twice.
Chill 2 to 4 hours before serving.
|Serving Size 1|
|Amount Per Serving|
|Calories 220||Calories from Fat 93|
|% Daily Value*|
|Total Fat 10g||16%|
|Saturated Fat 6g||29%|
|Total Carbohydrate 28g||9%|
|Dietary Fiber 0.71g||3%|