In bowl, stir syrup ingredients until combined.
In medium heat-proof bowl, whisk egg yolks, adding sugar. Set the bowl over a pot of simmering water (double boiler), and with a hand-held mixer or a whisk, whip for 3 to 4 minutes, or until the eggs are thick and light yellow in color. Remove from the heat and whip until cool.
Cream mascarpone until soft and add egg mixture, anisette and coffee syrup. In seperate bowl, whip the heavy cream to stiff peaks, and fold into cheese mixture.
Chill cream filling for 1/2 hour or until more firm. It will never be solid, but a if it's a little firmer it won't spill out of the layers as easily.
Whip the heavy cream adding vanilla, anisette or coffee syrup, and powdered sugar.
Slice sponge cake in three layers. Place the bottom layer on a cake stand or serving plate. With pastry brush or tablespoon, brush or ladle syrup mixture over the sponge cake. With a spoon, dollup cream filling around the cake (just over half of the fililng). Place the second layer on top and repeat with syrup and filling. Place top layer on the cake. Spoon any remaining syrup on the top and down the sides of the cake. In spoonfuls, add the topping to the top and around the base of the cake. Sprinkle with cocoa.
Keep refridgerated until ready to eat.
*If you'd like to make a non-alcoholic version: