Step 1:
Place the dark muscovado sugar, coffee and water in a saucepan and heat gently until dissolved. Pour into a shallow dish and add the coffee liqueur then leave to cool.
Step 2:
Place the mascarpone and creme fraiche in a bowl and add the icing sugar. Beat well until smooth.
Step 3:
Dip one third of the sponge fingers in the coffee mixture, turning once so they become soaked, then place in the bottom of each of the serving bowls. Cover each with one third of the mascarpone mixture. Dip another third of the sponge fingers in the coffee mixture and layer in the bowls.
Step 4:
Repeat with another layer of mascarpone and the remaining sponge fingers, then spread the remaining mascarpone over the top to completely cover the sponge. Cover the bowls and chill in the refrigerator overnight.
Step 5:
To serve, dust the top of the trifles with cocoa powder and finish with a couple of coffee beans for decoration.
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