Preheat the oven to 350 degrees F, mist three 6-inch diameter cake pans* with non-stick spray, dust them with flour, and line them with circles cut from parchment.

Whip the eggs, sugar, vanilla, and salt in a large mixing bowl on high speed until tripled in volume (approx. 5 to 7 minutes).

Sift in about ½ of the cake flour, and fold it in gently until almost combined.

Fold in about ½ of the melted butter, then sift in the remaining flour, folding gently until amost combined.

Fold in the remaining butter and tranfer the batter to the prepared pans.

Bake until the cakes are set on the edges, deeply golden, and springy in the centers (approx. 20 to 25 minutes). A toothpick inserted in the center should come out clean.

Cool completely in the pans, then run the tip of a sharp knife around the edge to loosen the cakes before turning out.

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

Place one layer of cooled genoise in the bottom of a tall-sided 8-inch springform pan.

Soak the cake with about ⅓ of the espresso mixture, and top with half the mascarpone filling.

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

Frost with whipped cream frosting, dust with cocoa, and top with dollops of whipped cream frosting..

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.

Remove from the heat, and stir in the mascarpone.

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

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

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

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.

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