Prepare the Genoise Cake:
Preheat the oven to 350°F (175°C). Grease and line a 9-inch round cake pan.
In a large bowl, whisk eggs and sugar until pale and tripled in volume.
Gently fold in sifted cake flour and salt.
Incorporate melted butter until just combined.
Pour batter into prepared pan and bake for 25–30 minutes, or until a toothpick inserted comes out clean.
Allow cake to cool completely before slicing into three even layers.

Make the Espresso Simple Syrup:
In a bowl, dissolve espresso powder and powdered sugar in hot water.
Stir in brandy.
Set aside to cool to room temperature.

Prepare the Mascarpone Filling:
In a heatproof bowl, whisk egg yolks and sugar.
Place over a pot of simmering water and whisk until mixture is pale and thick.
Remove from heat and slowly add Marsala wine, whisking continuously.
In a separate bowl, beat mascarpone until smooth.
Gently fold in the egg mixture until well combined.
In another bowl, whip heavy cream to stiff peaks.
Fold whipped cream into mascarpone mixture until smooth.

Assemble the Cake:
Place the first layer of genoise cake on a serving platter.
Brush generously with espresso syrup.
Spread a layer of mascarpone filling over the cake.
Repeat with remaining cake layers, espresso syrup, and mascarpone filling.
Finish with a final layer of mascarpone filling.
Refrigerate assembled cake for at least 4 hours or overnight.

Prepare the Whipped Cream Frosting:
Beat cream cheese and powdered sugar until smooth.
In a separate bowl, whip heavy cream to stiff peaks.
Fold whipped cream into cream cheese mixture until smooth.
Spread whipped cream frosting over the top and sides of the cake.
Dust with cocoa powder before serving.