NOTE: I recommend the soft, 3-inch ladyfingers produced by Specialty Bakers Inc., 1-800-755-9890. However, feel free to choose ladyfingers that are available at your local grocer or Italian specialty food shop. In a mixing bowl, whisk egg yolks, 1and 1/2 cups sugar and Marsala until thick and ribbony. Place bowl on top of a double boiler with 1 inch boiling water. Reduce heat to low and cook egg mixture 8–10 minutes, stirring constantly. Remove from heat and refrigerate 30 minutes. In a separate bowl, combine cream and ¼ cup sugar. Using an electric mixer, beat until stiff peaks form. Remove 1½ cups of cream from bowl and refrigerate. This chilled cream will be the dessert topping. Remove egg mixture from refrigerator and gently fold in Creole cream cheese. Using a rubber spatula, gently fold in remaining whipped cream. Place in refrigerator. Line bottom and sides of a 3-quart crystal bowl or trifle dish with ladyfingers. In a small bowl, combine espresso and brandy. Using a pastry brush, coat ladyfingers well with brandy mixture. Cover with a generous layer of egg/cream cheese mixture. Sprinkle in a small amount of cocoa powder and continue layering ladyfingers, custard and cocoa until all is used. Top dessert with chilled whipped cream. Garnish with chocolate curls and a sprinkle of cocoa powder. Refrigerate a minimum of 4 hours, preferably overnight.