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, 1 and 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 1/4 cup sugar. Using an electric mixer, beat until stiff peaks form. Remove 1 and 1/2 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 and Mascarpone 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.