In a small sauce pan bring water to a boil. Add sugar and stir to dissolve. Remove from heat and stir in instant coffee. Allow to cool for 10 minutes and stir in coffee liqueur. Pour into a wide, shallow pan. 

Whisk egg yolks and sugar together. Create a double-boiler and place the bowl over a pot of simmering water ensuring the water and bowl do not touch. Whisk until the volume has at least tripled. Remove from the heat and whisk in mascarpone.

In a separate bowl, whisk heavy cream until stiff. Fold whipped cream into mascarpone mixture to create zabaione.

One at a time, dip Flatout Artisan Thin Pizza Crusts into the coffee flavoured liquid one at a time and soak for about 30 seconds. Allow excess coffee to drip off of the soaked wrap and place it into your cake pan. Spread a thin layer, approximately 4 tablespoons, of zabaione cream onto the wrap. Repeat this process until all flatbreads are used. Spoon the remaining whipped cream onto the top of the cake and sprinkle with cocoa powder and chocolate curls. Allow to chill in the refrigerator for a minimum of 1 hour before slicing.