Step 1

Preheat the oven to 350 degrees F, mist three 8-inch diameter cake pans generously with non-stick spray, and line with circles cut from parchment.

Step 2

In a large mixing bowl, whip the eggs, sugar, and vanilla on high speed (with the whisk attachment) until pale, fluffy, and tripled in volume (about 10 to 12 minutes).

Step 3

Add a third of the cake flour, and fold carefully, taking care not to deflate air from the mixture.  Repeat, until all the flour has been incorporated.

Step 4

Fold in the butter, and transfer the batter to the prepared pans.

Step 5

Bake for 20 to 25 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.  Cool completely.

Step 6

Stir the hot water, instant espresso powder, brandy, and powdered sugar together in a small bowl.

Step 7

Place one layer of cooled genoise on a serving plate.  Using a pastry brush, soak the cake with about 1/3 of the espresso mixture.  Top with half the mascarpone filling.

Step 8

Repeat, then top with the last layer of cooled genoise and soak with the remaining espresso mixture.

Step 9

Frost with whipped cream frosting, dust with cocoa, and (using a piping bag and a large round tip) top with dollops of whipped cream frosting..

Step 10

In a medium mixing bowl set over a pot of simmering water, whisk the egg yolks, sugar, and Marsala wine together until pale, thick, and doubled in volume.

Step 11

Remove from the heat, and stir in the mascarpone.

Step 12

Whip the cream until it holds stiff peaks, then fold into the mascarpone mixture.

Step 13

Place the cream cheese and powdered sugar in a large mixing bowl.

Step 14

Fit the mixer with a whisk attachment, and whip on medium speed until the mixture is smooth.

Step 15

Turn the mixer down to medium-low speed and pour the heavy cream down the side of the bowl in a very slow and steady stream.

Step 16

When all the cream has been added, turn the mixer up to medium-high and whip until the frosting holds stiff peaks.