With serrated knife, cut pound cake into 1/2-inch-thick slices (either 6 lengthwise slices or 11 to 12 crosswise slices).
In a large bowl, beat together the mascarpone cheese, cream cheese and confectioners sugar just until blended. Beat in the coffee liqueur until smooth. Fold in the whipped topping.
Arrange half of the pound cake slices in bottom of 11 x 7 x 2-inch baking dish, trimming slices to fit and fill as needed. Brush slices with 1/2 cup coffee. Spread half (about 1-1/2 cups) of cheese mixture over top. Sift 2 tablespoons cocoa powder over cheese mixture. Repeat layering with remaining cake slices, coffee, cheese mixture and end with 1 tablespoon cocoa powder. Cover and refrigerate at least 2 hours or overnight.
Cut into 12 servings and serve. Makes 12 servings.
