Line a bowl with half the trifle sponges. Carefully make these thoroughly coffee-coloured but not soggy by applying about half the coffee and booze to taste (about 3 tbsp?).
Make cream as follows: separate the eggs; whisk whites till firm; separately beat yolks with 4 tbsp sugar. Add the cheeses and around 4 tbsp of booze to yolk mixture and beat thoroughly till smooth. Check mixture for sweetness and add more sugar if necessary. Fold in the egg whites.
Put about half the cream mixture in the bowl on top of the sponges.
Put in another layer of sponges; repeat coffee saturation process (this requires a bit less liquid than first layer); put rest of cream on top.
Put in fridge until ready to serve (it actually improves with being made the day before). Just before serving, sift a generous layer (say 1 tbsp) of cocoa powder over the top.
Drinks recommendation: Monbazillac seems to go quite well with this. Prosecco has also been recommended.
(Serves four very greedy people, or six healthy ones, or eight very polite & dainty ones.)
Thanks to Miggy Biller.