Bring milk and sugar to a boil. Stir 1 1/2 tbsp cocoa with liqueur until smooth and fold into milk. Allow milk to cool. Beat egg yolks with powdered sugar until creamy, add mascarpone and fold in.
Spread a layer of sponge cake on a baking tray. Drizzle the cookies with half of the cocoa milk, then spread half of the mascarpone cream evenly on top. Sprinkle with cocoa. Grate half of the chocolate over the top.
Place another layer of cookies in the mold. Drizzle the cookies with the 2nd half of the cocoa milk, then spread the 2nd half of the mascarpone cream evenly on top. Sprinkle with cocoa. Grate the 2nd half of the chocolate over the top.
Refrigerate for about 2 hours (although it is also very tasty to leave everything together for one night).
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