Take each quarter of the gulab jamuns and dip into espresso and then place into trifle dish. Place the gulab jamun quarters into a wide circle and then working your way in (form two circles, one big on the outside and one smaller on on the inside) Smooth whipped cream and mascarpone mixture on top of the jamuns. Add another layer of jamuns on top and then smooth whipped cream mixture on top. Continue to repeat until you run out of jamuns. I was able to form three layers.