In a medium bowl, combine milk chocolate and semisweet chips with 1/4 teaspoon of coffee granules. Set aside.
In a medium saucepan, combine sugar, water, corn syrup and kosher salt. Heat mixture until sugar dissolves, about 3-5 minutes. Increase the heat to medium high. Boil mixture, stirring frequently, until it turns to a dark amber color, about six minutes total.
Whisk cream and butter into caramel (don’t be alarmed as it will bubble rapidly) until butter is melted and mixture returns to a boil.
Pour caramel over chocolate mixture and do not stir. Let sit for one minute. Whisk in vanilla. Allow ganache to cool to room temperature, stirring occasionally.
In the meantime, whisk mascarpone or cream cheese, sugar, Marsala, and instant coffee in a bowl until smooth.
In a trifle dish or tall glass, layer ganache, cheese, ladyfingers, and pine nuts. Repeat layering, then drizzle with additional ganache and a dollop of whipped cream.